5 tbsp. Crisco oil, divided
5 tsp. soy sauce, divided
3 tsp. cornstarch, divided
2 whole boneless chicken breasts, skinned, cut into 1-inch pieces
1/2 c. chicken broth
1/2 tsp. ground ginger
1/2 tsp. dried red pepper
1 med. onion, cut into 1-inch pieces
1 clove garlic, minced
1/2 lb. broccoli, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces (optional)
1/2 c. chopped walnuts
Hot cooked rice

Mix 1 tablespoon Crisco oil, 2 teaspoon soy sauce, and 1 teaspoon cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.

Meanwhile, mix chicken broth, ginger, remaining 3 teaspoons soy sauce, and 2 teaspoons cornstarch; set aside.

Heat remaining Crisco oil in large skillet. Stir fry refrigerated chicken mixture and dried red pepper over medium high heat until chicken is no longer pink. Remove chicken from skillet.

Stir-fry onion, garlic, and red bell pepper in skillet until onion is tender. Add broccoli; stir-fry until tender. Add chicken and broth; cook, stirring constantly, until thickened. Stir in walnuts. Serve with rice. Yield 4 servings.