Walnut Chicken Breast Stir Fry
Serves 4
Ingredients
4 chicken breasts, skinless, boneless
5 tablespoons walnut oil
6 teaspoons low-sodium soy sauce
1/2 teaspoon ground ginger
1 red bell pepper
1/2 cup chopped walnuts
1/2 teaspoon garlic, minced
1 medium onion
1/2 cup reduced sodium chicken broth
1 8 ounce package broccoli florets
1 green bell pepper
4 cups assorted greens
Instructions
In a large bowl, combine 2 tablespoon walnut oil and 3 teaspoons low-sodium soy sauce. Set aside. Cut the peppers and onion into 1 inch pieces. Cut the chicken breasts into 1 inch pieces. Add the chicken to the large bowl, stir to coat. Cover, then place in the refrigerator for 30 minutes.
While waiting; in a small bowl combine the ginger with the reduced sodium chicken broth, and the remaining low-sodium soy sauce. Set aside.
In a large skillet (or Wok), heat the remaining walnut oil over medium high-heat, when hot, but not smoking, add the chicken (discard all remaining marinade), cook until chicken is no longer pink. Remove chicken, set aside. Now stir fry the onion and peppers until onion is tender, add the broccoli, cook until tender, add chicken and broth mixture, cook stirring constantly until chicken is brought up to desired serving temperature. Turn off heat, add walnuts, and stir thoroughly. On 4 serving plates, divide the mixed greens evenly, and then pour walnut chicken mixture onto center of greens.