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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This zesty dish tastes so special we save it for family birthdays, relates Debbie Long of Elburn, Illinois. It's simple, and it doesn't keep me in the kitchen all evening. Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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