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. red pepper
1 med. onion, cut into 1-inch pieces
1 tsp. garlic powder
1/2 lb. broccoli, cut into 1-inch pieces
1/2 c. chopped walnuts
Hot cooked rice

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

Meanwhile, mix broth, ginger and remaining soy sauce and cornstarch. Heat remaining oil in large skillet. Stir fry refrigerated chicken mix and pepper until chicken is no longer pink. Remove chicken from skillet.

Stir fry onion, garlic powder until onion is tender. Add broccoli until tender. Add chicken broth and chicken. Cook, stirring constantly until thickened. Stir in walnuts and serve over or with rice.