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Walnut Chicken Stir-Fry




Source of Recipe


taste of home


Recipe Introduction


This recipe is better than any take out. I get rave reviews when I make this.


List of Ingredients




2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspooons 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 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

In a large resealable plastic bag, mix 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 to 8 minutes longer or until vegetables are crisp tender. Return chicken to skillet. Mix remaining cornstarch and water until smooth. Add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice if desired.

Recipe