5 tbsp. oil, divided
5 tsp. soy sauce, divided
3 tsp. cornstarch, divided
2 whole boneless chicken breasts, skinned, cut into 1 inch pieces
1/2 c. chicken broth
1 med. onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 lb. broccoli, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1/2 c. chopped walnuts

Mix 1 tablespoon, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes. Meanwhile, mix chicken broth, remaining 3 teaspoons soy sauce and 2 teaspoons cornstarch. Set aside. Heat remaining oil in wok. Stir fry refrigerated chicken mixture over medium heat until chicken is no longer pink. Remove chicken from skillet.

Stir fry onion, garlic and red bell pepper in wok until onion is tender. Add broccoli, stir fry until tender. Add chicken and broth. Cook, stirring constantly until thickened. Stir in walnuts. Serve with rice. Serves 4.