Instructions: Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes.

Combine water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir.

Heat 2 tablespoons Crisco Oil to 365 F in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, onion, garlic and bell pepper.

Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.

Heat 2 tablespoons Crisco Oil in same skillet at 365 F or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Stir until thickened. Stir in nuts. Serve with rice.

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