Directions:
- In a large bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.
- In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink.
- Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Return chicken and walnuts to pan. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.61 Kcal (1384 kJ) | ||
| Calories from fat | 208.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.12g | 36% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1123.45mg | 47% | |
| Potassium | 483.34mg | 10% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 28.21g | 56% | |
| Vitamin C | 24.2mg | 40% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 173.18 Kcal (725 kJ) | ||
| Calories from fat | 109.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 36% | |
|---|---|---|---|
| Cholesterol | 35.04mg | 22% | |
| Sodium | 588.48mg | 47% | |
| Potassium | 253.18mg | 10% | |
| Total Carbs | 3.17g | 2% | |
| Sugars | 1.02g | 8% | |
| Dietary Fiber | 0.96g | 7% | |
| Protein | 14.78g | 56% | |
| Vitamin C | 12.7mg | 40% | |
| Iron | 0.4mg | 4% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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