Chicken Walnut Stir-Fry

• 5 Tbsp. Crisco oil, divided
• 5 tsp. soy sauce, divided
• 3 tsp. cornstarch, divided
• 2 whole boneless chicken breasts, skinned and cut into 1-inch pieces
• 1/2 c. chicken broth
• 1/2 tsp. ground ginger
• 1/2 tsp. dried crushed red pepper
• 1 medium onion (1-inch pieces)
• 1 clove garlic, minced
• 1/2 lb. fresh broccoli (1-inch pieces)
• 1/2 c. chopped walnuts
• hot cooked rice

1. Mix 1 tablespoon Crisco oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small mixing bowl.
2. Add chicken.
3. Stir to coat.
4. Cover and refrigerate about 30 minutes.
5. Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and remaining 2 teaspoons cornstarch in small bowl.
6. Set aside.
7. Heat remaining 4 tablespoons Crisco oil in large skillet or wok. Add refrigerated chicken mixture and red pepper.
8. Stir-fry over medium-high heat until chicken is no longer pink.
9. Remove chicken from skillet. Set aside.
10. Add onion and garlic to skillet.
11. Stir-fry until tender.
12. Add chicken and chicken broth mixture.
13. Cook, stirring constantly, until thickened.
14. Stir in walnuts.
15. Serve with rice. Makes 4 servings.

crisco oil, soy sauce, cornstarch, chicken breasts, chicken broth, ground ginger, red pepper, onion, clove garlic, fresh broccoli, walnuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6729 (may not work)