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Shanghai Walnut Chicken

Source of Recipe

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Shanghai Walnut Chicken

Diabeticgourmet.com – e-mail
By Author: Dana Jacobi
Not yet rated
Exchanges
Yield: Makes 4 servings

Ingredients:
• 2 Tbsp. Hoisin sauce
• 1 Tbsp. reduced sodium soy sauce
• 1 tsp. rice vinegar
• 1/4 cup fat-free, reduced-sodium chicken broth
• 1 Tbsp. cornstarch
• 1/4 tsp. toasted sesame oil
• 1 Tbsp. peanut or canola oil, divided
• 3/4 lb. chicken cutlets, cut into 1/2-inch cubes
• 1 green bell pepper, cut in 1/2-inch dice
• 1 red bell pepper, cut in 1/2-inch dice
• 1 green chile pepper, thinly sliced
• 1 garlic clove, chopped
• 1 can (8 oz.) diced or sliced water chestnuts, rinsed and drained
• 1/4 cup coarsely chopped walnuts

Directions:
1. In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.

2. Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of the canola oil, swirling to coat the cooking surface. Stir-fry the chicken until it is white. Turn it out onto a plate.

3. Add the remaining oil to the pan. Stir-fry the green, red, and chile peppers, and the garlic, for 2 minutes. Return the chicken to the pan. Add the water chestnuts and walnuts. Restir the seasoning sauce and add.

Stir-fry until the chicken is cooked through. Serve immediately, along with cooked rice, preferably brown.

Per Serving: Calories: 247; Protein: 22 g; Sodium: 378 mg; Fat: 10 g (Saturated Fat: 1 g); Dietary Fiber: 5 g; Carbohydrates: 17 g ++++ Exchanges: 3 Medium-Fat Meat, 2 Vegetable