Name: Stir-Fried Walnut Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stir-Fried Walnut Chicken

1. 1 teaspoon plus 3 tablespoons cornstarch, divided -

2. 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided -

3. 1 pound boneless skinless chicken breasts, cut into strips -

4. 1-1/2 cups reduced-sodium chicken broth -

5. 1-1/2 teaspoons grated fresh gingerroot -

6. 5 teaspoons canola oil, divided -

7. 1 medium onion, quartered -

8. 1 garlic clove, minced -

9. 1 medium sweet red pepper, julienned -

10. 1/2 cup fresh broccoli florets -

11. 1/2 cup chopped carrot -

12. 1 can (8 ounces) sliced water chestnuts, drained -

13. 3 cups cooked long grain rice -

14. 1/4 cup chopped walnuts, toasted -

How to cook deliciously - Stir-Fried Walnut Chicken

1. Stage

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. Stage

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

3. Stage

In a large nonstick skillet 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.

4. Stage

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.