Ingredients:

5 T. Crisco oil, divided
3 t. cornstarch, divided
1/2 c. chicken broth
1/2 t. dried red peppers
1/2 lb. broccoli pieces
1/2 c. chopped walnuts
5 t. soy sauce, divided
2 large chicken breasts, cut in 1 inch pieces
1/2 t. ground ginger
1 medium onion, diced
1 red pepper
Rice

Instructions:

This recipe was given by Glenda Deckard. She advises that you mix 1 tablespoon of oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl.

Stir in chicken pieces to coat. Cover and refrigerate for 30 minutes. Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and 2 teaspoons cornstarch and set aside. Heat remaining oil in large skillet. Stir-fry chicken mixture until meat is no longer pink. Stir-fry onion, garlic and red pepper until onion is tender. Add broccoli. Stir-fry until tender. Add chicken and broth mixture, stir until thick, add walnuts and serve over hot rice.

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This farm news was published in the June 14, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.