Prep Time 45 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 5 tbsps. Crisco® Pure Vegetable Oil
  • 3 tbsps. soy sauce
  • 5 tsps. cornstarch
  • 4 skinless, boneless chicken breasts
  • 1 cup chicken broth
  • 1 tsp. dried crushed red pepper
  • 1 medium onion
  • 1 clove garlic
  • 1/2 to 1 tsps. grated fresh ginger
  • 1/2 lb. fresh broccoli
  • 1/2 cup coarsely chopped walnuts
  • Hot cooked rice

Directions

  • Step 1

    COMBINE 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch in small mixing bowl. Add chicken. Stir to coat. Cover and refrigerate about 30 minutes.

  • Step 2

    WHISK chicken broth, remaining 2 tablespoons soy sauce and remaining 4 teaspoons cornstarch in small bowl.

  • Step 3

    HEAT remaining 4 tablespoons oil in large skillet. Add refrigerated chicken mixture and red pepper. Stir-fry over medium-high heat until chicken is no longer pink. Remove chicken from skillet.

  • Step 4

    ADD onion, garlic and ginger to skillet. Stir-fry over medium-high heat until onion is tender. Add broccoli. Stir-fry until tender. Add chicken and chicken broth mixture. Cook, stirring constantly, until thickened. Stir in walnuts. Serve with rice.

Serving size
(1/4 of recipe)

  • Calories 590
  • Calories from Fat270g
  • Total Fat 31g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 1080mg
  • Potassium 0mg
  • Total Carbohydrates 46g
  • Dietary Fiber 4g
  • Sugars 3g
  • Protein 33g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet