Al Tipper Gores Chinese Chicken With Walnuts Food

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AL & TIPPER GORE'S CHINESE CHICKEN WITH WALNUTS



Al & Tipper Gore's Chinese Chicken With Walnuts image

Make and share this Al & Tipper Gore's Chinese Chicken With Walnuts recipe from Food.com.

Provided by windhorse23

Categories     Chinese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs boneless chicken breasts, cut into one-inch pieces
2 1/2 tablespoons soy sauce
1 1/2 tablespoons water
2 teaspoons cornstarch
2 tablespoons chinese rice wine or 2 tablespoons sherry wine
1 teaspoon sugar
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 teaspoons vegetable oil
2 medium green peppers, chopped in 3/4-inch pieces
4 scallions, sliced in 1-inch lengths
1/3 cup chopped walnuts

Steps:

  • Mix the soy sauce with the water, then blend in the cornstarch. Stir in the wine, sugar, ginger, red pepper and salt.
  • Preheat a wok or large fry pan over high head. Add 2 teaspoons of vegetable oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir fry for 1-2 minutes or until golden brown. Remove.
  • Add the rest of the oil and stir fry the chicken. (You may need to add more oil or some stock if the pan is dry.)
  • Once the chicken is no longer pink, add the soy sauce mixture. Then stir in the vegetables and walnuts, cover and cook until heated through.

MOM'S CHINESE WALNUT CHICKEN



Mom's Chinese Walnut Chicken image

This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).

Provided by Lowfat Linda

Categories     Chicken Breast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
3 tablespoons cornstarch
3 tablespoons oil
2 tablespoons soy sauce
1 pinch sugar
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cup walnuts, chopped or broken into large pieces
3/4 cup water, warm
1/2 cup soy sauce

Steps:

  • Make sure to start your rice before starting the Walnut Chicken!
  • Cut chicken into half-inch pieces.
  • Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
  • Add the sugar, garlic and ginger powder and mix.
  • Add the chicken and stir to coat. Put aside.
  • Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
  • Move the walnuts to a separate bowl.
  • Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
  • Add the nuts to the chicken and stir-fry for a couple more minutes.
  • Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
  • If more sauce is desired, just add additional water and heat.
  • Serve hot with rice.

Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2

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