5 tbsp. Crisco oil, divided
5 tsp. soy sauce, divided
3 tsp. corn starch, 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 crushed red pepper
1 med. onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 lb. fresh broccoli, cut into 1 inch pieces
1/2 c. coarsely chopped walnuts
Hot cooked rice

Combine 1 tablespoon Crisco oil, 2 teaspoons soy sauce and 1 teaspoon corn starch in small mixing bowl. Add chicken. Stir to coat. Cover and refrigerate for about 30 minutes.

Combine chicken broth, remaining 3 teaspoon soy sauce, 2 teaspoons corn starch and the ginger in small bowl. Set aside.

Heat remaining 4 tablespoons Crisco oil in large skillet. Add chicken mixture and red pepper.

Stir fry on medium high heat until chicken is no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet. Stir fry over medium high heat until onion is crisp tender. Add broccoli. Stir fry until crisp-tender. Add chicken and chicken broth mixture. Cook until thickened, stirring constantly. Stir in walnuts. Serve with rice. 4 servings.