Ingredients:
2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 lb boneless skinless chicken breasts, cut into 1 inch cubes
4 cups fresh broccoli florets
1 large sweet onions, cut into 8 wedges
1 medium sweet red peppers, julienned
1 cup water
1/4 cup walnut halves
hot cooked rice (optional)
Directions:
Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
Refrigerate for 15 minutes to 1 hour.
In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
Remove chicken with slotted spoon and keep aside.
In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
Cook and stir for 2 minutes then sprinkle with walnuts.
Serve over rice if desired, enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 35 min.