5 tbsp. Crisco oil
5 tsp. soy sauce
3 tsp. cornstarch
2 whole boneless chicken breasts cut into 1 inch pieces
1/2 c. chicken broth
1/2 tsp. ground ginger
1/2 tsp. dried red pepper
1 onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 lb. broccoli, cut into 1 inch pieces
1 green pepper, chopped
1/2 c. chopped walnuts
Rice, cooked

Mix 1 tbsp. oil, 2 tsp. soy sauce and 1 tsp. cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes. Mix chicken broth, ginger, remaining 3 tsp. soy sauce and 2 tsp. cornstarch. Set aside. Heat remaining 4 tbsp. oil in wok. Stir fry chicken mix and dried red pepper over medium/high heat until chicken is no longer pink. Remove chicken. Stir fry onion and green pepper and garlic until onion is tender, add broccoli. Stir fry until tender. Add broth and chicken stirring constantly until thick. Stir in walnuts. Serve over hot rice.