2 skinned chicken breasts
1 med. onion
1/2 lb. broccoli
1 red bell pepper
4 tbsp. oil
3 tsp. soy sauce
2 tsp. cornstarch
1/2 c. chicken broth
1 clove garlic, minced
1/2 c. chopped nuts; optional
1/2 tsp. ground ginger
1/2 tsp. dried red pepper
Hot cooked rice

Cut each item into 1 inch pieces.

MARINADE:

1 tbsp. oil
2 tsp. soy sauce
1 tsp. cornstarch

Combine ingredients for marinade. Stir in chicken pieces to coat. Cover and refrigerate 30 minutes. Mix broth, ginger, soy sauce, and cornstarch; set aside.

Heat 4 teaspoon oil in hot skillet on high. Stir fry refrigerated chicken mixture and dried red pepper over medium heat until chicken is no longer pink. Remove chicken from skillet.

Stir fry onion, garlic, and bell pepper in skillet until onion is tender. Add broccoli, stir fry until tender. Add the chicken and broth mixture. Cook, stirring constantly, until thickened. Stir in walnuts. Serve over hot cooked rice.