1 T oil
2 tsp soy sauce
1 tsp cornstarch
2 whole chicken breasts, skinned and cubed
1/2 cup chicken broth
1/2 tsp ground ginger
3 tsp soy sauce
2 tsp cornstarch
dried red pepper
1 med onion, cut into 1 inch pieces
1 clove garlic, minced
1 red bell pepper, cut into pieces
1/2 lb. broccoli, cut
1/2 cup chopped walnut
Mix 1 T oil, soy sauce and 1 tsp cornstarch in small bowl. Stir in chicken breast. Cover and refrigerate for 3o minutes.
Meanwhile, mix chicken broth, ginger, 3 tsp soy sauce, and 2 tsp cornstarch. Set aside.
Heat oil in large skillet. Stir fry refrigerated chicken mixture and dried red pepper over medium heat until chicken is no longer pink. Remove chicken from skillet. Stir fry onion, garlic, red bell pepper. Cook until onion is tender. Add broccolli. Cook until tender. Add chicken and broth. Cook stirring constantly, until thickened. Stir in walnuts.
Serve with rice.