6 chicken breast halves - (boneless,, skinless)
2 1/2 tbsp reduced-sodium soy sauce
1 1/2 tbsp water
2 tsp cornstarch
2 tbsp dry sherry
1 tsp sugar
1 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/4 tsp salt
3 tsp peanut oil
2 medium green peppers - cut into 3/4-inch p, ieces
4 green onions - diagonally sliced -, into 1-inch lengt
1/3 cup walnut halves
Directions
[NAH Editor's note: Serve this over rice and you'll cut the percent of
calories from fat.]
DIRECTIONS: =========== Cut the chicken into 1-inch pieces and set
aside. Mix the soy sauce and water, then blend into the cornstarch;
stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.
Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium:
404 mg Fat: 9 grams (35% of calories)
* Source: "Cooking with the Stars" * Published in "Nutrition Action
Healthletter", March 1994 * Typed for you by Karen Mintzias
Servings: 6 servings
Al & Tipper Gore's Chinese Chicken With Walnu Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
We are able to follow the history of meal recipes way back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts which described recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks used many herbs and spices, including a few that will be familiar to modern chefs like basil, rue and asafoetida. As we move on, we have two books dating from the 14th Century : a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that is served today, but rather accounts of the types of meals cooked for the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and tastes led to a torrent in recipe publications, the majority of which still exist in private cookery archives. During the following few hundred years, the rich families of Europe tried to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, recipe books were starting to become popular mostly due to more people being able to read, more free time and having more disposable income. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Al & Tipper Gore's Chinese Chicken With Walnu recipe.
