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Chicken Walnut Stir-Fry Recipe

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This recipe for Chicken Walnut Stir-Fry, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 Tablespoonful Oil, divided
5 teaspoons soy sauce, divided
3 teaspoons cornstarch, divided
2 whole boneless chicken breasts,
skinned, cut into I-inch pieces 1/2 cup chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper
1 medium onion, cut into I-inch
1 clove garlic, minced 1/2 pound fresh broccoli, cut into I-inch
1/2 cup coarsely chopped walnuts
Hot cooked rice

Directions:
Directions:
Mix 1 tablespoon 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 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 over medium-high heat until onion is tender. Add broccoli. Stir­fry until tender. Add chicken and chicken broth mixture. Cook, stirring constantly, until thickened. Stir in walnuts. Serve with rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can add any veg. to this recipe and don't forget the water chestnuts. We like bean sprouts, cauliflower, zucchini, mushrooms, carrots, celery, and etc.

 

 

 

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