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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium bowl, combine soy sauce, sherry, cornstarch, jelly. | 2. Stir in chicken and set aside. | 3. In a wok or large frying pan, heat 1 tblsp oil. | 4. Add walnuts and cook until golden, about 5 minutes, stirring frequently. | 5. Remove pan from heat, sprinkle nuts with sugar. | 6. Spoon walnuts onto paper towels to drain. | 7. Add 1/3 cup oil to hot pan; heat. | 8. Add green peppers and salt; cook, stirring quickly until tender-crisp, about 3 minutes. | 9. Spoon peppers into a bowl; set aside. | 10. Add onions to pan; cook until lightly browned but not burned. | 11. Add onions to bowl with peppers. | 12. Now cook the chicken mixture, stirring quickly and frequently, until tender, about 5 minutes. | 13. Return peppers and onions to pan, stir and heat through. | 14. Spoon mixture into a warm bowl; sprinkle walnuts over. | 15. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		skinless boneless cut	3120.7192	0.0	378.2965	167.8294
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sherry wine	2	tablespoons		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
apple jelly apricot jam	1	tablespoon		-	-	-	-
ginger	1/4	teaspoon	ground grated	0.4	0.0888	0.0091	0.0038
vegetable oil				-	-	-	-
walnut half	3/4	cup		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
green pepper	2		cut	47.6	11.0432	2.0468	0.4046
salt	1/8	teaspoon		-	-	-	-
green onion	1	bunch	cut	-	-	-	-

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