Walnut Chicken Breast Stir Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Walnut oil

  5 tbsp or 68g

• Soy sauce

  Made from soy (tamari)

  6 tbsp or 108g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Garlic

  Raw

  ½ tsp or 1g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Broccoli

  Frozen, chopped, unprepared

  ½ package (16 oz) or 227g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

Directions

1. In a large bowl, combine 2 tablespoon walnut oil and 3 teaspoons low-sodium soy sauce. Set aside.
2. Cut the peppers and onion into 1-inch pieces.
3. Cut the chicken breasts into 1-inch pieces.
4. Add the chicken to the large bowl, stir to coat.
5. Cover, then place in the refrigerator for 30 minutes.
6. While waiting; in a small bowl combine the ginger with the reduced sodium chicken broth, and the remaining low-sodium soy sauce.
7. Set aside.
8. 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.
9. Remove chicken, set aside.
10. 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.
11. Turn off heat, add walnuts, and stir thoroughly.
12. On 4 serving plates, divide the mixed greens evenly, and then pour walnut chicken mixture onto center of greens.

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