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Fareway

Servings: 4 servings

Total Time: 20 minutes

  • 3/4 pound boneless, skinless chicken breasts
  • 1/4 cup tomato sauce
  • 2 Tbsp reduced sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 1 Tbsp ginger root, grated
  • 3/4 cup California walnuts, chopped
  • 1 (1 lb) bag stir-fry vegetables, thawed
  • to taste salt and pepper
  • 1/4 cup green onions, thinly sliced
  • 4 cups rice, cooked

Directions

Cut the chicken into ½-inch cubes. Place in a large bowl and add the tomato
sauce, soy sauce, cornstarch, sesame oil and ginger root. Stir and toss until completely mixed. Coat a wok or large skillet with nonstick cooking spray and place over medium heat. When hot, add the chicken and stir constantly for 2 minutes. Add the walnuts and vegetables and stir constantly for 2 minutes more, or until the chicken is cooked through. Season with salt and pepper, if desired. Transfer to a bowl or platter and sprinkle with the green onions. Serve over rice.

Nutrition

506 calories; 16 g fat; 2 g saturated fat; 60 mg cholesterol; 997 mg sodium; 55 g carbohydrate; 4 g fiber; 28 g protein

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