Recipe for Al and Tipper Gores Chinese Chicken with Walnuts 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x Chicken breast halves (boneless, skinless)
1/2 tbl Reduced-sodium soy sauce
1/2 tbl Water
2 tsp Cornstarch
2 tbl Dry sherry
1 tsp Sugar
1 tsp Grated fresh ginger
1/2 tsp Crushed red pepper
1/4 tsp Salt
3 tsp Peanut oil
2 med Green peppers cut into 3/4-inch pieces
4 x Green onions diagonally sliced into, 1-inch lengths
Instructions:
Instructions: [NAH Editors note: Serve this over rice and youll cut the percent of

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.

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