Chicken Walnut Stir fry

20 Feb

This is an Asian dish. The sauce is mild, and tastes a lot like the sauce you would find in beef and broccoli… In fact, it’s inspired me to try beef and broccoli soon. For now, enjoy this Yummy Chicken dish!

– 1 lb boneless chicken breast, thinly sliced
– 3 tbsp. oil, divided
– 1 tsp cornstarch + 3 tbsp. Cornstarch (divided)
– 2 tsp soy sauce + 3 tbsp. soy sauce (divided)
– 1 can chicken broth
– 1 1/2 teaspoons of ground ginger root (I have a jar from the produce aisle)
– 1 onion, sliced
– 1 red pepper, sliced
– 1 clove minced garlic (or 1 tbsp. pre-minced)
– 2 cups broccoli florets (fresh)
– 1 8 oz can of sliced water chestnuts, drained
– 1 1/2 cups (before cooking) of white rice (I use jasmine)
– 1/4 cup toasted, chopped walnuts (I baked mine at 425 for about 5 min, turning twice during baking)


1. Mix 1 tsp cornstarch with 2 tsp soy sauce and mix until smooth. Add sliced chicken, and stir to coat. Refrigerate for 30 min.

2. In another bowl, mix remaining corn starch and remaining soy sauce together until smooth. Add broth and ginger, and set aside.

3. In a large non-stick skillet (with a lid) heat 1 1/2 tbsp. oil, and cook chicken until no longer pink. Remove Chicken and set aside. Now’s a good time to cook the rice according to directions on package.

4. Add additional 1 1/2 tbsp. oil to skillet and heat. Add onions and garlic, and cook, stirring, until Onions begin to soften. Add red pepper, broccoli, and water chestnuts, and continue to cook until vegetables are cooked, but still crunchy.

5. Stir broth mixture, and add to vegetables in skillet. Bring to a boil, stirring regularly, and allow to boil 2 minutes before returning chicken to pan. Mix well and heat through.

6. Serve with Rice, and top with walnuts.

4 Servings= 620 Calories per serving appx
16 weight watchers points plus per serving

5 Servings= 500 Calories per serving
appx 13 weight watchers points plus per serving


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