6 tablespoons olive or coconut oil, divided
2 Tablespoons soy sauce, divided
3 teaspoons cornstarch, divided
1 lb. boneless, skinless chicken breasts cut into cubes
Â½ teas. crushed red pepper
1 large head of broccoli florets, cut small
1 cup sliced onion
1 garlic clove, minced
1-1/2 cups chicken broth (low sodium)
Â½ teas. ground ginger
Â½ cup chopped walnuts
hot cooked rice
Optional – Â½ cup â€“ 1 cup julienned carrots
In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce, and one teaspoon cornstarch until smooth.
Add chicken and toss to coat. Cover and put in refrigerator for about 15 minutes while you cut up the rest of the stuff.
In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add chicken and red pepper flakes. Stir-fry for about 3 minutes until meat juices run clear.
Removed the chicken and keep warm.
If needed, add more oil to wok and stir-fry broccoli, onion, and garlic for 5-8 minutes, or until crisp tender.
Combine broth, ginger, 1 tablespoon soy sauce, and 2 teaspoons cornstarch until smooth.
Add to skillet or wok. Bring to a boil stirring constantly. Cook 2 inutes or until thickened.
Add chicken and walnuts. Heat through.
Serve over rice.
Makes 4 servings.
Thin carrot strips are good in this dish too (the matchstick size). Add them just before you add the broccoli and stir-fry them for a minute first. Carrots take longer to cook. Then proceed with adding the broccoli.