Asian Flavored Chicken with Walnuts

Asian Flavored Chicken with Walnuts

adapted from Nutrition Action Healthletter, March 1994 

I like to season my Asian style dishes with Penzey's Szechuan Pepper Salt. I use it in place of the kosher salt and ground black pepper to season the chicken while sautéing. It can be served on it own or over rice but don't forget to count the extra points.

Yield: 3 Servings                    1 WW Blue point / serving

1 1/2 boneless, skinless chicken breasts cut into 1 inch pieces

Kosher salt and freshly ground black pepper, to taste

2 Tbsp. soy sauce

1 Tbsp. water

1 1/2 tsp cornstarch

1 Tbsp. dry sherry or chicken stock

1/2 tsp sugar substitute (optional)

1/2 tsp grated fresh ginger

1/4 tsp crushed red pepper flakes

pinch of kosher salt

Cooking spray

1/2 bell peppers cut into thin strips

3 scallions, diagonally sliced into 1-inch lengths

2 Tbsp. walnut halves

1. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar (is using), ginger, red pepper, and salt.
2. In a wok or large skillet coated with cooking spray cook the bell peppers and scallions for 2 minutes, remove from the pan and set aside. 
3. Add the walnuts and stir-fry for 1 to 2 minutes until fragrant. Remove and add to the peppers and scallions. 
4. Re-spray the pan with cooking spray and cook the chicken seasoned with kosher salt and pepper until browned on all sides but not fully cooked, about 3-4minutes. Remove from the pan and set aside in a bowl separate from the peppers, scallions and walnuts.
5. Add the rest of the oil chicken and cook until browned on all sides but not cooked through, about 3-4 minutes.
6. Return the rest of the chicken to the pan and cook for 2-3 minutes or until the chicken is cooked through.
7. Stir in the soy mixture. Cook and stir until bubbly and slightly thickened.  
8. Stir in the vegetables and walnuts, cover and cook until heated through, about 1-2 minutes.

Enjoy!