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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the soy sauce with the water, then blend in the cornstarch. Stir in the wine, sugar, ginger, red pepper and salt. | 2. 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. | 3. 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.) | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless cut	1560.3596	0.0	189.1482	83.9147
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228
water	1 1/2	1/2		0.0	0.0	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
sherry wine	2	tablespoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
vegetable oil	3	teaspoons		117.23200000000001	0.0	0.0	13.6
green pepper	2		chopped	47.6	11.0432	2.0468	0.4046
scallion	4		sliced	128.0	29.36	7.32	0.76
walnut	1/3	cup	chopped	642.3733	0.0	0.0	72.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.