Chicken Walnut Stir Fry Recipe
Chicken walnut stir fry is a fruity and nutty stir fry made with oriental flavors to it. Spiced with ginger and garlic along with red pepper, the chicken is cooked with vegetables like broccoli and onions. Made with a broth and soy sauce for a saucy texture, it is finished with chopped walnuts for a crunchy feel to it.
Ingredients
5 tablespoons 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
Directions
Mix 1 tablespoon Crisco® Oil, 2 tea spoons 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 or wok.
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.
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 or wok.
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.
