Walnut Chicken Stir-Fry

Walnut Chicken Stir-Fry 

* 4 Servings
* Prep: 10 min. + marinating Cook: 25 min.
10
25
35 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, optionalDirections
* 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. Yield: 4
servings.