Al and tipper gore's chinese chicken with walnuts

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