Stir-Fried Walnut Chicken

Name: Stir-Fried Walnut Chicken
Ingredients: 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 canola 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

14 ingredients

5 steps

Ingredients

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 canola 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

Directions

1

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.
2

In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
3

In a
4

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.
5

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.