4 chicken breasts, skinless, boneless
5 tablespoons walnut oil
6 teaspoons low-sodium soy sauce
1/2 teaspoon ground ginger
1 red bell pepper
1/2 cup chopped walnuts
1/2 teaspoon garlic, minced
1 medium onion
1/2 cup reduced sodium chicken broth
1 8 ounce package broccoli florets
1 green bell pepper
4 cups assorted greens
In a large bowl, combine 2 tablespoon walnut oil and 3 teaspoons low-sodium soy sauce. Set
aside. Cut the peppers and onion into 1 inch pieces. Cut the chicken breasts into 1 inch pieces.
Add the chicken to the large bowl, stir to coat. Cover, then place in the refrigerator for 30
While waiting; in a small bowl combine the ginger with the reduced sodium chicken broth, and
the remaining low-sodium soy sauce. 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 chicken and broth mixture, cook stirring constantly until
chicken is brought up to desired serving temperature. Turn off heat, add walnuts, and stir
thoroughly. On 4 serving plates, divide the mixed greens evenly, and then pour walnut chicken
mixture onto center of greens.