Walnut Chicken Stir Fry

I was craving something with an Asian flair, so last night brought us to Walnut Chicken Stir Fry. The walnut oil added a great new flavor which I can't wait to try in or on other dishes and dressings. I upped the veggies from the original recipe and scrapped the whole idea of "greens." I meant to serve it up with that yummy brown rice from TJs, but I didn't have any. Glad I upped the veggies to make up for it.

Walnut Chicken Stir Fry

chicken breasts, skinless, boneless - I used the tenders; enough for two people
2 tablespoons walnut oil - this might be my new favorite toy
3 teaspoons low-sodium soy sauce
1/4 teaspoon ground ginger
1 red bell pepper
1/4 cup chopped walnuts - toasted
1/4 teaspoon garlic, minced
1 medium onion
1/4 cup reduced sodium chicken broth
1/2 package (4 ounces) broccoli flowerettes (or more!)
1 green bell pepper
a couple of handfuls of snowpeas

Instructions
In a large bowl, combine 1 tablespoon walnut oil and 1 1/2 teaspoons low-sodium soy sauce. Set aside. Cut the chicken breasts into 1 inch strips. Add the chicken to the large bowl, stir to coat. Cover, then place in the refrigerator for 30 minutes. Cut the peppers and onion into 1 inch strips.

In a small bowl combine the ginger with the reduced sodium chicken broth, and the remaining low-sodium soy sauce and garlic. 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 broth mixture and stir to coat and start to cook the garlic. Then add in chicken, cook stirring constantly until chicken is brought up to desired serving temperature. Turn off heat, add walnuts, and stir thoroughly.