Ingredients
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2 tablespoons cornstarch, divided
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4 teaspoons canola oil, divided
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1 tablespoon reduced sodium soy sauce
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1 teaspoon ground ginger
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1 teaspoon chili powder
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4 cups fresh broccoli florets
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1 large sweet onion, cut into 8 wedges
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1 medium sweet red pepper, julienned
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1 cup water
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1/4 cup walnut halves
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hot cooked rice
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3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
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2 teaspoons chicken bouillon granules
Instructions
- Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
- Refrigerate for 15 minutes to 1 hour.
- In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
- Remove chicken with slotted spoon and keep aside.
- In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
- Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
- Cook and stir for 2 minutes then sprinkle with walnuts.
- Serve over rice if desired, enjoy!