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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This dish is simple, but delicious! My mom made this for us when we were kids, and now I make it for my kids. Perfect for an asian-themed dinner. I serve it with pineapple, chow mein noodles, and broccoli. My kids LOVE to eat it with chopsticks! Ingredients:
3 tablespoons oil, divided |
5 teaspoons soy sauce, divided |
3 teaspoons cornstarch, divided |
2 chicken breasts |
1/2 cup chicken broth |
1/2 teaspoon ground ginger |
1/2 teaspoon ground red pepper |
1/4 cup diced onion |
1 minced garlic clove |
1/4 green pepper, julienne |
1 (8 ounce) can water chestnuts |
1/2 cup walnut pieces |
rice |
Directions:
1. Mix 1 Tbl. oil, 2 teaspoons soy sauce, 1 teaspoons corn starch in bowl. Stir in chicken (cut in 1 inch pieces). Cover and refrigerate 30 minute.
2. Mix chicken broth, ginger, 3 teaspoons soy sauce, 2 teaspoons corn starch. Set aside.
3. Heat 1-2 Tbl. oil in skillet. Stir-fry chicken and dried red pepper. Remove chicken.
4. Stir-fry onion, green pepper, and garlic until onion is clear. Add chicken and broth mixture. Cook until thickened. Stir in walnuts and water chestnuts.
5. Serve over white rice.
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