| CHICKEN WALNUT STIR-FRY |
|
|
|
4 servings5 tablespoons CRISCO Oil, divided 5 teaspoons soy sauce, divided 3 teaspoons cornstarch, divided 2 whole boneless chicken breasts, skinned, cut into 1-inch pieces 1/2 cup chicken broth 1/2 teaspoon ground ginger 1/2 teaspoon dried crushed red pepper 1 medium onion, cut into 1-inch pieces 1 clove garlic, minced 1/2 pound fresh broccoli, cut into 1-inch pieces 1/2 cup coarsely chopped walnuts Hot cooked rice Mix 1 tablespoon Crisco Oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small mixing bowl. Add chicken. Stir to coat. Cover and refrigerate about 30 minutes. Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and remaining 2 teaspoons cornstarch in small bowl. Set aside. Heat remaining 4 tablespoons Crisco Oil in large skillet. Add refrigerated chicken mixture and red pepper. Stir-fry over medium-high heat until chicken is no longer pink. Remove chicken from skillet; set aside. Add onion and garlic to skillet. Stir-fry over medium-high heat until onion is tender. Add broccoli. Stir-fry until tender. Add chicken and chicken broth mixture. Cook, stirring constantly, until thickened. Stir in walnuts. Serve with rice. |
