3 half breasts of chicken (about 1 1/4 pounds)
2 1/2 tablespoons soy sauce
3/4 cup condensed chicken broth
3 tablespoons oil
2 teaspoons cornstarch
1 1/2 cups snow peas
1 1/2 cups sliced fresh mushrooms
1 cup 1/4″ slices celery
1 medium onion, cut in wedges (1 cup)
1/4 cup green pepper strips
1/2 cup large pieces walnuts
Remove skin and bones from chicken; cut meat into strips. Toss with 1 1/2 teaspoons soy sauce; set aside while preparing vegetables.
Combine broth with cornstarch and remaining soy sauce. Mix well.
Heat 1 tablespoon oil in large skillet or wok and add chicken strips. Cook, stirring frequently, until browned and cooked through.
Remove chicken from skillet. Add remaining oil to skillet. Add vegetables; stir fry over medium heat 5 minutes. Add broth mixture. Bring to a boil, stirring. Return chicken to skillet. Add walnuts and heat a minute.
Serve at once. Serves 4
Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set