5 tbsp. Crisco
5 tsp. soy sauce
3 tsp. corn starch
2 chicken breasts, cut up
1/2 c. chicken broth
1/2 tsp. ground ginger
1/4 tsp. dried, crushed red pepper
1 med. onion, cut up
1 clove garlic, minced
1/2 lb. broccoli, cut up
1 green pepper
1 red bell pepper
1/2 c. chopped walnuts
Cooked rice

Use 1/2 for marinade.

Coat chicken in marinade 3 minutes. Mix chicken broth, ginger, remaining soy sauce and corn starch. Set aside. Heat remaining Crisco in skillet or wok and stir fry chicken. Remove, and stir fry onion, garlic, green and red pepper, add broccoli. Add chicken broth and stir until thick. May have to add a little more corn starch. Stir in chicken, walnuts and crushed red pepper. Serve over rice.