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Shanghai
Walnut Chicken - Makes
4 servings.
- 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" cubes
- 1 green bell pepper, cut in
1/2" dice
- 1 red bell pepper, cut in
1/2" 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
- In a small bowl, combine the
hoisin sauce, soy sauce, vinegar, broth and cornstarch. Mix in
the sesame oil. Set the seasoning sauce aside.
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.
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: 247 calories,
10 g. total fat (1 g. saturated fat), 17 g. carbohydrate, 22
g. protein, 5 g. dietary fiber, 378 mg. sodium.