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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."
  • Total Time
    Prep: 10 min. + marinating Cook: 25 min.
  • Makes
    4 servings

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.
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