Chicken Vegetable Stir Fry With Walnuts Recipe
Preparing this chicken vegetable stir fry with walnuts recipe is the second best way to please a crowd. I am sure you are aware of the first . There is not a single month when I don't serve this yummy main dish! Chicken is the primary ingredient in chicken vegetable stir fry with walnuts. You will fall head over heels in love with this easy and delectable chicken vegetable stir fry with walnuts recipe as soon as you try it!
Ingredients
2 skinless, boneless chicken breast halves (about 10 ounces)
3 tablespoons vegetable oil
2 tablespoons reduced-sodium or regular soy sauce
1 1/2 tablespoons cornstarch
1 large red bell pepper
1 medium red onion
1 large stalk broccoli
3/4 cup chicken broth
1/2 teaspoon sugar
1/4 teaspoon dried red pepper flakes
2 cloves garlic, crushed through a press
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup walnut halves or pieces
Directions
1 Cut the chicken into 1 -inch cubes. Place the chicken in a bowl and add 1 tablespoon of the oil, 1 tablespoon of the soy sauce and 1 tablespoon of the cornstarch. Toss to thoroughly coat the chicken.
2 Cut the bell pepper into 1-inch squares. Halve the onion and cut it into 1/4 inch-thick slices. Separate the broccoli florets from the stem and cut the stem into Winch-thick slices.
3 In a small bowl, combine the broth, sugar, red pepper flakes and the remaining 1 tablespoon soy sauce and 1 1/2 teaspoons cornstarch.
4 In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat. When the oil is very hot but not smoking, add the chicken and the marinade and stir-fry for 2 to 3 minutes, or until the chicken is opaque but still slightly pink in the center. Transfer the chicken to a plate and set aside.
5 Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper, onion, broccoli, garlic and water chestnuts and stir-fry until the onions begin to wilt, 2 to 3 minutes.
6 Return the chicken to the skillet and add the walnuts. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
7 Cook, stirring constantly, until the vegetables are crisp-tender and the chicken is cooked through, 2 to 3 minutes longer.
2 Cut the bell pepper into 1-inch squares. Halve the onion and cut it into 1/4 inch-thick slices. Separate the broccoli florets from the stem and cut the stem into Winch-thick slices.
3 In a small bowl, combine the broth, sugar, red pepper flakes and the remaining 1 tablespoon soy sauce and 1 1/2 teaspoons cornstarch.
4 In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat. When the oil is very hot but not smoking, add the chicken and the marinade and stir-fry for 2 to 3 minutes, or until the chicken is opaque but still slightly pink in the center. Transfer the chicken to a plate and set aside.
5 Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper, onion, broccoli, garlic and water chestnuts and stir-fry until the onions begin to wilt, 2 to 3 minutes.
6 Return the chicken to the skillet and add the walnuts. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
7 Cook, stirring constantly, until the vegetables are crisp-tender and the chicken is cooked through, 2 to 3 minutes longer.
