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Spicy Chicken Stir-Fry

By: Taste of Home's Fast Family Favorites

"This zesty dish served over rice tastes so special, but it doesn't keep you in the kitchen all day."

Rate/Review | Read Reviews (16)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

6 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons cornstarch, divided
1 pound boneless skinless chicken breasts, cut into cubes
1/2 teaspoon crushed red pepper flakes
1 pound broccoli florets
1 1/2 cups sliced onion
1 garlic clove, minced
1 1/2 cups chicken broth
1/2 teaspoon ground ginger
1/2 cup chopped walnuts

Directions

In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate 15 minutes.
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add chicken and pepper flakes; stir-fry for 5 minutes or until meat juices run clear. Remove and keep warm.
Heat remaining oil; stir-fry broccoli, onion and garlic for 5-8 minutes or until tender. Combine broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Add chicken and walnuts; heat through.