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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour. Ingredients:
2 tablespoons cornstarch, divided |
4 teaspoons canola oil, divided |
1 tablespoon reduced sodium soy sauce |
2 teaspoons chicken bouillon granules |
1 teaspoon ground ginger |
1 teaspoon chili powder |
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes |
4 cups fresh broccoli florets |
1 large sweet onion, cut into 8 wedges |
1 medium sweet red pepper, julienned |
1 cup water |
1/4 cup walnut halves |
hot cooked rice (optional) |
Directions:
1. Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
2. Refrigerate for 15 minutes to 1 hour.
3. In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
4. Remove chicken with slotted spoon and keep aside.
5. In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
6. Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
7. Cook and stir for 2 minutes then sprinkle with walnuts.
8. Serve over rice if desired, enjoy!
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