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Directions: In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate 15 minutes.
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add chicken and pepper flakes; stir-fry for 5 minutes or until meat juices run clear. Remove and keep warm.
Heat remaining oil; stir-fry broccoli, onion and garlic for 5-8 minutes or until tender. Combine broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Add chicken and walnuts; heat through.
| Ingredients:
937/10000 Quart(s) vegetable oil
1 Ounce(s) soy sauce
489/5000 Pound(s) corn starch
1 Pound(s) cubed chicken breast
1/2 crushed red pepper
1 broccoli
1 1/2 sliced red onion
1 Pound(s) minced garlic
12 Ounce(s) chicken broth
1/2 ground ginger
1/2 Cup(s) chopped walnuts |
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