WALNUT CHICKEN STIR FRY

This is the best pic I could take of this recipe. It is from a 1985 Redbook Magazine and it was sponsored by Crisco Oil.  My boyfriend at the time, cooked this for me and I asked him to make a copy of the recipe for me, but, he was so sweet that he gave me the actual page.

5 Tblsps. Crisco Oil , divided
5 tsps. Soy Sauce , divided
3 tsps. Cornstarch, divided

2 whole boneless,skinless, Chicken Breast halves,
    cut into 1" pieces

½ cup Chicken Broth
½ tsp. ground Ginger
½ tsp. dried Red Pepper Flakes


1 med. Onion, cut into
1" pieces

1 red Bellpepper, cut into 1" strips,¼" wide

1 clove Garlic, minced



½ lb. Broccoli, cut into 1" pieces

                          ½ cup Walnuts, chopped


Cooked, Basmati Rice .







Mix 1 T. Crisco oil, 2 tsps.
Soy Sauce, 1 tsp. Cornstarch, in a small bowl.  Stir in the
Chicken, to coat; cover and
refrigerate for 30 minutes.

Meanwhile, mix the Chicken Broth, Ginger & remaining 3 tsps. Soy Sauce, 2 tsps. Cornstarch. Set aside.

Heat remaining Crisco Oil in large skillet.  Stir fry the refrigerated Chicken with the dried red pepper flakes, over medium high heat until Chicken is nolonger pink.

Remove Chicken from the skillet, to a plate, then, stir fry the Onion, Garlic & Red Bellpepper in skillet, until the Onion is crisp tender. Add Broccoli and stir fry until tender.  Add Chicken and Broth.  Cook, stirring constantly, until thickened.  Stir-in Walnuts.
Serve with Basmati Rice.
Makes 4 servings.

 ~Enjoy !  This one is a keeper. ~