Stir-Fried Walnut Chicken

• 1 teaspoon plus 3 tablespoons cornstarch, divided
• 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
• 1 pound boneless skinless chicken breasts, cut into strips
• 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 teaspoons grated fresh gingerroot
• 5 teaspoons canola oil, divided
• 1 medium onion, quartered
• 1 garlic clove, minced
• 1 medium sweet red pepper, julienned
• 1/2 cup fresh broccoli florets
• 1/2 cup chopped carrot
• 1 can (8 ounces) sliced water chestnuts, drained
• 3 cups cooked long grain rice
• 1/4 cup chopped walnuts, toasted

1. In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes.
2. In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
3. In a
4. or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender.
5. Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.

cornstarch, soy sauce, chicken breasts, chicken broth, gingerroot, canola oil, onion, garlic, sweet red pepper, fresh broccoli florets, carrot, water chestnuts, long grain rice, walnuts

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