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Walnut Chicken Stir-Fry

Walnut Chicken Stir-Fry
"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."
4 ServingsPrep: 10 min. + marinating Cook: 25 min.

Ingredients

  • 2 tablespoons cornstarch, divided
  • 4 teaspoons canola oil, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 cups fresh broccoli florets
  • 1 large onion, cut into 8 wedges
  • 1 medium sweet red pepper, julienned
  • 1 cup water
  • 1/4 cup walnut halves
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1
  • teaspoon oil, soy sauce, bouillon granules, ginger and chili powder;
  • add chicken. Seal bag and turn to coat; refrigerate for 15 minutes
  • to 1 hour.
  • In a large nonstick skillet or wok, stir-fry chicken and marinade in
  • remaining oil until chicken is no longer pink. Remove chicken with
  • slotted spoon and keep warm. In the same skillet, stir-fry broccoli
  • for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer
  • or until vegetables are crisp-tender.
  • Return chicken to the skillet. Combine remaining cornstarch and water
© Taste of Home 2012

2 of 2

Walnut Chicken Stir-Fry (continued)

Directions (continued)

  • until smooth. Add to the skillet. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is
  • desired. Yield: 4 servings.
Nutrition Facts: One serving (1-1/2 cups chicken mixture, calculated without rice) equals 253 calories, 11 g fat (1 g saturated fat), 50 mg cholesterol, 811 mg sodium, 15 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012