Walnut Chicken Stir-Fry

• 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 lb boneless skinless chicken breast, cut into 1 inch cubes
• 4 cups fresh broccoli florets
• 1 large sweet onion, cut into 8 wedges
• 1 medium sweet red pepper, julienned
• 1 cup water
• 1/4 cup walnut halves
• hot cooked rice (optional)

1. Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
2. Refrigerate for 15 minutes to 1 hour.
3. In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
4. Remove chicken with slotted spoon and keep aside.
5. In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
6. Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
7. Cook and stir for 2 minutes then sprinkle with walnuts.
8. Serve over rice if desired, enjoy!

cornstarch, canola oil, soy sauce, chicken bouillon granules, ground ginger, chili powder, boneless skinless chicken breast, fresh broccoli florets, sweet onion, sweet red pepper, water, walnut halves, rice

Taken from www.food.com/recipe/walnut-chicken-stir-fry-149030 (may not work)