Chicken Walnut Stir-Fry

8 tablespoons oil
5 teaspoons soy sauce
3 teaspoons cornstarch
2 whole boneless chicken breasts, skinned, cut into 1-inch pieces
1/2 cup chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper
1 medium onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 pound fresh broccoli, cut into 1-inch pieces
1/2 cup chopped walnuts
Rice

Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small mixing bowl.  Add chicken.  Stir to coat.  Cover and refrigerate about 30 minutes.
Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and remaining 2 teaspoons cornstarch in small bowl.  Set aside.
Heat remaining 4 tablespoons oil in large skillet.  Add refrigerated chicken mixture and red pepper.  Stir-fry over medium-high heat until chicken is no longer pink.  Remove chicken from skillet; set aside.  Add onion and garlic to skillet.  Stir-fry over medium-high heat until onion is tender.  Add broccoli.  Stir-fry until tender.  Add chicken and chicken broth mixture.  Cook, stirring constantly, until thickened.  Stir in walnuts.  Serve with rice.
Makes 4 servings. 

Taken from Great American Brand Name Recipes Cookbook