Walnut Chicken Stir-Fry

Name: Walnut Chicken Stir-Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
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

"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."

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 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.

Nutrition Facts

1-1/2 cups: 253 calories, 11g fat (1g saturated fat), 50mg cholesterol, 811mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

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