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Categories:
oil soy sauce cornstarch chicken breasts chicken broth ground ginger ground red pepper onion garlic green pepper water chestnuts walnut pieces rice
Viewed: 66 - Published at: 7 years agoIngredients
- 3 tablespoons oil, divided
- 5 teaspoons soy sauce, divided
- 3 teaspoons cornstarch, divided
- 2 chicken breasts
- 12 cup chicken broth
- 12 teaspoon ground ginger
- 12 teaspoon ground red pepper
- 14 cup diced onion
- 1 minced garlic clove
- 14 green pepper, julienne
- 1 (8 ounce) can water chestnuts
- 12 cup walnut pieces
- rice
Method
- Mix 1 Tbl.
- oil, 2 teaspoons soy sauce, 1 teaspoons corn starch in bowl.
- Stir in chicken (cut in 1 inch pieces).
- Cover and refrigerate 30 minute.
- Mix chicken broth, ginger, 3 teaspoons soy sauce, 2 teaspoons corn starch.
- Set aside.
- Heat 1-2 Tbl.
- oil in skillet.
- Stir-fry chicken and dried red pepper.
- Remove chicken.
- Stir-fry onion, green pepper, and garlic until onion is clear.
- Add chicken and broth mixture.
- Cook until thickened.
- Stir in walnuts and water chestnuts.
- Serve over white rice.
