Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Stir-Fried Walnut Chicken cont.

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 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.