Walnut Chicken Stir-Fry

Walnut Chicken Stir-Fry

sobota, 8 lutego 2014

Walnut Chicken Stir-Fry

Time: 35 mins

Ingredients

• 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)

Directions

• 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!