Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Chicken Walnut Stir-Fry
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1 teaspoon plus 3 Tablespoons cornstarch, divided |
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2 teaspoons plus # Tablespoons soy sauce, divided |
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1-pound chicken breasts cut into strips |
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1 ½ cups chicken broth |
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1 ½ teaspoons grated fresh gingerroot |
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3 Tablespoons olive oil, divided |
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1 medium onion, quartered and sliced |
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1 garlic clove, minced |
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1 medium red pepper, julienned |
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1 cup fresh broccoli florets |
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½ cup chopped carrot |
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1 (8 ounce) can sliced water chestnuts, drained |
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¼ cup chopped walnuts, toasted |
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Rice |
In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce and stir until smooth. Place chicken in zip-lok bag, add soy sauce mixture. Seal bag and turn to coat; refrigerate 30 minutes.
In another bowl, combine remaining cornstarch and soy sauce until smooth. Stir in broth and ginger; set aside.
In a 3 qt. nonstick skillet or wok, stir-fry chicken in 1 ½ Tablespoons olive oil until no longer pink; remove and keep warm. In same pan, add remaining olive oil and stir-fry onion and garlic until tender. Add red pepper, broccoli, carrot, and water chestnuts; cook and stir until vegetables are crisp tender.
Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return chicken to pan and heat through. Serve over rice. Sprinkle with walnuts.
NOTE: I found this in August at
www.tasteofhome.com. It was quite easy to fix, as after you get everything chopped and assembled, it is a breeze to fix it. I did increase the broccoli florets from one half to one cup. I used tiny carrots and sliced them lengthwise, some in half, some (the bigger ones) into fourths. I served it over Zatarines Rice Pilaf. It makes a large amount, so with extra rice, you can get at least 2-3 meals out of it (if there are two of you!)