1 (1 pound) bag stir-fry vegetables, mixed, thawed
Salt and pepper to taste, if desired
1/4 cup green onions, thinly sliced
4 cups rice, cooked
Preparation
Cut the chicken into 1/2-inch cubes. Place in a large bowl and add the tomato sauce, soy sauce, cornstarch, sesame oil, and ginger root, if desired. Stir and toss until completely mixed. Set aside.
Coat a wok or large skillet, preferably nonstick, with nonstick cooking spray and place over moderate heat. When hot, add the chicken mixture 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 to taste, if desired.
Transfer to a bowl or platter and sprinkle with the green onions.
This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
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