Categories: Poultry, Low-cal 
      Yield: 6 servings 
  
      6    Chicken breast halves 
           -- (boneless, skinless) 
  2 1/2 tb Reduced-sodium soy sauce 
  1 1/2 tb Water 
      2 ts Cornstarch 
      2 tb Dry sherry 
      1 ts Sugar 
      1 ts Grated fresh ginger 
    1/2 ts Crushed red pepper 
    1/4 ts Salt 
      3 ts Peanut oil 
      2 md Green peppers 
           -- cut into 3/4-inch pieces 
      4    Green onions 
           -- diagonally sliced 
           -- into 1-inch lengths 
    1/3 c  Walnut halves 
  
  [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