Name: Walnut Chicken Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Walnut Chicken Stir-Fry

1. 2 tablespoons cornstarch, divided -

2. 4 teaspoons canola oil, divided -

3. 1 tablespoon reduced-sodium soy sauce -

4. 2 teaspoons chicken bouillon granules -

5. 1 teaspoon ground ginger -

6. 1 teaspoon chili powder -

7. 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes -

8. 4 cups fresh broccoli florets -

9. 1 large onion, cut into 8 wedges -

10. 1 medium sweet red pepper, julienned -

11. 1 cup water -

12. 1/4 cup walnut halves -

13. Hot cooked rice, optional -

How to cook deliciously - Walnut Chicken Stir-Fry

1. Stage

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.

2. Stage

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.

3. Stage

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.