Stir-Fried Walnut Chicken 1 teaspoon plus 3 tablespoons cornstarch, divided 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided 1 pound boneless skinless chicken breasts, cut into strips 1-1/2 cups reduced-sodium chicken broth 1-1/2 teaspoons grated fresh gingerroot 5 teaspoons vegetable oil, divided 1 medium onion, quartered 1 garlic clove, minced 1 medium sweet red pepper, julienned 1/2 cup fresh broccoli florets 1/2 cup chopped carrot 1 can (8 ounces) sliced water chestnuts, drained 3 cups cooked long grain rice Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Stir-Fried Walnut Chicken cont. 1/4 cup chopped walnuts, toasted In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes. In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender. Stir broth mixture and stir into Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Stir-Fried Walnut Chicken vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts. Yield: 6 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008