Chicken Walnut Stir-Fry - cooking recipe

Ingredients

5 Tbsp. Crisco oil, divided
5 tsp. soy sauce, divided
3 tsp. cornstarch, divided
2 whole boneless chicken breasts, skinned and cut into 1-inch pieces
1/2 c. chicken broth
1/2 tsp. ground ginger
1/2 tsp. dried crushed red pepper
1 medium onion (1-inch pieces)
1 clove garlic, minced
1/2 lb. fresh broccoli (1-inch pieces)
1/2 c. chopped walnuts
hot cooked rice

Preparation

Mix 1 tablespoon Crisco oil, 2 teaspoons 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 until tender.
Add chicken and chicken broth mixture.
Cook, stirring constantly, until thickened.
Stir in walnuts.
Serve with rice. Makes 4 servings.