5 tbsp. peanut oil
5 tsp. soy sauce
3 tsp. cornstarch
2 whole boneless skinned chicken breasts, cut in 1-inch pieces
1/2 c. chicken broth
1/2 tsp. ground ginger
1/2 tsp. dried red pepper
1 med. chopped onion (1/2 tsp. onion powder can be substituted)
1 clove minced garlic
1/2 lb. broccoli, cut in 1-inch pieces
1 bell pepper, cut in 1-inch pieces (red pepper can be used for color)
1/2 c. halved walnuts

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

Meanwhile, mix chicken broth, ginger, remaining soy sauce and cornstarch; set aside.

Heat remaining oil in wok (or large skillet). Stir fry chicken mixture and dried pepper over medium heat until chicken is no longer pink, stirring so chicken doesn't stick together. Remove chicken from skillet.

Steam broccoli in wok with 2 tablespoons water. As water evaporates, add a little more oil and stir fry with onion, garlic and pepper until tender. Add chicken and broth mixture. Cook, stirring constantly, until thickened. Stir in walnuts. Serve with rice. Yield: 4 servings. Great reheated in the microwave.