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

Mix 1 tablespoon oil, 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, ginger, remaining 3 teaspoons soy sauce and 2 teaspoons cornstarch. Set aside.

Heat remaining oil in large skillet. Stir fry chicken mixture and dried red pepper over medium-high heat until chicken is no longer pink.

Remove chicken from skillet. Stir fry onion, garlic and red pepper until tender. Add chicken and broth. Cook stirring constantly until thickened. Stir in walnuts. Serve over hot rice. 4 servings.