Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons vegetable oil, divided
  • 2 tablespoons soy sauce, divided
  • 3 teaspoons cornstarch, divided
  • 1 pound boneless skinless chicken breast, cut into cubes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound fresh broccoli florets
  • 1-1/2 cups sliced onions
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1/2 to 1 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • Hot cooked rice

Instruction

  • In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.