Low Carb Chicken Recipes

Ingredients:

6 chicken breast halves - (boneless,, skinless)
2 1/2 tbsp reduced-sodium soy sauce
1 1/2 tbsp water
2 tsp cornstarch
2 tbsp 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 medium green peppers - cut into 3/4-inch p, ieces
4 green onions - diagonally sliced -, into 1-inch lengt
1/3 cup walnut halves

Instructions:

[NAH Editor's note: Serve this over rice and you'll cut the percent of
calories from fat.]

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.

Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg
Fat: 9 grams (35% of calories)

Servings: 6