Low-Fat Walnut Chicken(Chinese) - cooking recipe

Ingredients

1 Tbsp. low-fat cooking oil
5 tsp. soy sauce, divided
3 tsp. cornstarch, divided
2 whole chicken breasts, cut up in 1-inch pieces
1 c. chicken broth, divided
1/2 tsp. ground ginger
1 clove garlic, minced
1/2 lb. cut broccoli
1 can water chestnuts
1 can sliced mushrooms
1 can bamboo shoots
1/2 c. walnuts or other nuts

Preparation

Mix oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in covered dish and mix chicken, refrigerate at least 30 minutes.
Mix 1/2 broth, ginger, 3 teaspoons soy sauce and 2 teaspoons cornstarch.
Use to pour over remaining ingredients in microwave-proof bowl (or stir-fry) and cook until tender, approximately 10 minutes.
Separately cook chicken until no longer pink and add to vegetables.
Heat all together, approximately 5 to 8 minutes, or until heated through.
Serve over cooked rice (which is simmered in 1/2 water and 1/2 broth).
Serves 4.