Susan'S Walnut Chicken

1. Mix 1 Tbl. oil, 2 teaspoons soy sauce, 1 teaspoons corn starch in bowl. Stir in chicken (cut in 1 inch pieces). Cover and refrigerate 30 minute.

2. Mix chicken broth, ginger, 3 teaspoons soy sauce, 2 teaspoons corn starch. Set aside.

3. Heat 1-2 Tbl. oil in skillet. Stir-fry chicken and dried red pepper. Remove chicken.

4. Stir-fry onion, green pepper, and garlic until onion is clear. Add chicken and broth mixture. Cook until thickened. Stir in walnuts and water chestnuts.

5. Serve over white rice.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	232.5921 g
Protein	198.9972 g
Carbohydrates	16.6892 g
Energy	2977.1886 kCal
Fatty acids, total saturated 18:3 undifferentiated	12.6371 g
Water	841.0983 g
Aspartic acid	17.2741 g
Calcium, Ca	133.7802 mg
Lutein + zeaxanthin	140.1806 g
Fiber, total dietary	1.7316 g
Carotene, beta	160.4858 g
Niacin	94.1534 mg
Vitamin A, RAE	547.7396 g
Arginine	11.8925 g
Riboflavin	0.9027 mg
Fatty acids, total saturated 20:1	1.3559 g
Glutamic acid	28.8606 g
Sodium, Na	3034.7732 mg
Fatty acids, total saturated 16:1 undifferentiated	5.5763 g
Total lipid (fat)	232.5921 g
Manganese, Mn	0.7216 mg
Fructose	0.9332 g
Proline	8.9272 g
Fatty acids, total saturated 16:0	35.6972 g
Fatty acids, total saturated 8:0	0.4271 g
Sucrose	0.437 g
Choline, total	646.76 mg
Sugars, total	3.6708 g
Serine	6.8009 g
Fatty acids, total saturated 10:0	0.9582 g
Fatty acids, total saturated 18:0	11.7898 g
Fatty acids, total saturated 20:4 undifferentiated	0.4536 g
Vitamin B-6	5.0716 mg
Selenium, Se	154.5956 g
Ash	17.1881 g
Vitamin D	145.1497 IU
Fatty acids, total saturated 18:1 undifferentiated	63.0737 g
Pantothenic acid	7.5699 mg
Phenylalanine	7.6204 g
Copper, Cu	0.5782 mg
Betaine	79.9096 mg
Thiamin	0.6441 mg
Retinol	534.1406 g
Methionine	5.167 g
Iron, Fe	8.2652 mg
Carbohydrate, by difference	16.6892 g
Phosphorus, P	1719.9472 mg
Folate, total	58.6118 g
Tocopherol, gamma	0.5443 mg
Fatty acids, total saturated 4:0	1.2388 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0907 g
Alanine	10.9618 g
Cholesterol	680.1629 mg
Valine	9.4514 g
Fatty acids, total saturated 18:2 undifferentiated	74.6115 g
Glycine	11.3025 g
Carotene, alpha	8.385 g
Glucose (dextrose)	1.2201 g
Fatty acids, total saturated 14:0	4.582 g
Zinc, Zn	7.8058 mg
Isoleucine	9.8193 g
Fatty acids, total saturated 12:0	1.1636 g
Fatty acids, total polyunsaturated	88.5313 g
Leucine	14.1849 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	2085.2302 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0907 g
Folate, DFE	58.6118 g
Tryptophan	2.2185 g
Vitamin C, total ascorbic acid	36.1403 mg
Phytosterols	201.3425 mg
Fatty acids, total saturated 6:0	0.7334 g
Tyrosine	6.3274 g
Vitamin B-12	3.3402 g
Vitamin K (phylloquinone)	22.8397 g
Fatty acids, total saturated	58.2673 g
Histidine	5.7517 g
Fatty acids, total monounsaturated	71.1486 g
Threonine	8.0393 g
Folate, food	58.6118 g
Vitamin D (D2 + D3)	3.6287 g
Cryptoxanthin, beta	3.2325 g
Vitamin E (alpha-tocopherol)	4.1348 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1814 g
Fatty acids, total trans	0.9525 g
Magnesium, Mg	250.8209 mg
Lysine	15.9175 g
Potassium, K	2420.5675 mg
Cystine	2.5283 g
Fluoride, F	1.185 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Rice	0	0	0	0
Oil	3 tablespoons	336.384	0	38.2003
Chicken breast	2	1560.3596	0	83.9147
Onion	0.25 cup	16	3.736	0.04
Soy sauce	5 teaspoons	18	1.671	0.03
Cornstarch	3 teaspoons	30.48	7.3016	0.004
Garlic Clove	1	4.47	0.9918	0.015
red pepper	0.5 teaspoon	0.625	0.1377	0.0069
walnut	0.5 cup	963.56	0	109
green pepper	0.25	7.45	1.7284	0.0633
chicken broth	0.5 cup	39.06	0.945	1.3104
water chestnut	1 can	0	0	0