2 whole chicken breasts, skinned, boned & split
1/2 c. chicken broth
3 Tbs. lite soy sauce
2 tsps. sugar
1 1/2 tsps. conrstarch
1/4 tsp. ground ginger
1 large clove garlic, minced
3 Tbs. vegetable oil
1 c. walnut halves
4 green onions, cut diagonally into 2" pieces
Cut chicken crosswise into very thin strips. In small bowl, stir together chicken broth, soy sauce, sugar, conrstarch, ginger, & garlic
set aside. In large skillet, heat oil over medium-high heat. Add nuts
cook, stirring, until lightly browned. With slotted spoon, remove walnuts to their own bowl. To oil in skillet add green onions
cook 1 minute. With slotted spoon, remove to bowl with walnuts. Increase heat to high. Add chicken
cook, stirring constantly & quickly, until chicken is tender, about 5 minutes. Stir cornstarch mixture. Add to skillet
cook, stirring constantly, until slightly thickened. Stir in nuts & onions. Serves 4.
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