Spicy Chicken Stir-Fry

• 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

1. 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.
2. 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.
3. Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender.
4. 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.

vegetable oil, soy sauce, cornstarch, chicken, red pepper, broccoli florets, onions, garlic, chicken broth, ground ginger, walnuts, rice

Taken from www.tasteofhome.com/recipes/spicy-chicken-stir-fry/ (may not work)