2 chicken breasts, skinned, boned and cut into 1 inch pieces
1/2 lb. fresh broccoli, cut into 1 inch pieces
1 c. sliced fresh mushrooms
1/2 onion, cut in wedges
1/2 c. coarsely chopped walnuts
5 tsp. soy sauce (divided)
5 tbsp. oil (divided)
4 tsp. cornstarch (divided)
1/2 tsp. ginger
1 clove garlic, minced
1 can chicken broth or 1 c. homemade broth
Hot cooked rice

Mix 1 tbsp. oil, 2 tsp. soy sauce and 1 tsp. cornstarch in small mixing bowl; add chicken, stir to coat. Cover and refrigerate, about 30 minutes.

Mix chicken broth, ginger, remaining 3 tsp. soy sauce and remaining 2 tsp. cornstarch in small bowl. Set aside.

Heat remaining oil in wok (or large skillet), add refrigerated chicken mixture and stir-fry on medium high heat until chicken is no longer pink. Remove chicken and set aside.

Add onion and garlic and fry until onion is tender. Add broccoli and mushrooms and fry until broccoli changes to a bright green. Add chicken and broth mixture. Stir constantly until thick, add walnuts. Serve immediately with cooked rice.