4 single chicken breasts; skinned & boned
1 1/2 tablespoon Soy sauce
3/4 cup chicken broth; condensed
10 1/2 teaspoon cornstarch
4 tablespoon oil
1 1/2 cup snow peas; -fresh or defrosted
2 cup mushrooms; sliced
1 cup celery; sliced diagonally
1 single onion; cut into wedges
1/2 cup green pepper; strips
1/2 cup walnuts; broken
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually make the whole thing up so I can enjoy it the next day for lunch or as a side dish when completely mixed into the rice. I holds well in the fridge
if covered tightly. Cut chicken into strips. Toss with 1 tablespoon soy and set aside. Mix together remaining soy, chicken broth and cornstarch. Set aside.
Heat 1 1/2 tablespoons oil in wok or large fry pan and quickly stir fry the drained chicken strips until browned. Be sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok and stir fry all veggies over medium heat for 4-5 minutes. Add the broth mix, bring to a boil–stirring constantly. Return chicken to the wok, add the nuts and heat about one minute. Serve immediately over white rice.