Ingredients
1 teaspoon plus 3 tablespoons cornstarch, divided2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided1 pound boneless skinless chicken breasts, cut into strips1-1/2 cups reduced-sodium chicken broth1-1/2 teaspoons grated fresh gingerroot5 teaspoons canola oil, divided1 medium onion, quartered1 garlic clove, minced1 medium sweet red pepper, julienned1/2 cup fresh broccoli florets1/2 cup chopped carrot1 can (8 ounces) sliced water chestnuts, drained3 cups cooked long grain rice1/4 cup chopped walnuts, toasted
Preparation
In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes.
In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the 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 for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.
