Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken. refrigerate for 15 minutes to 1 hour. in a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink. remove chicken with slotted spoon and keep aside. in the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender. return chicken to skillet. add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet. cook and stir for 2 minutes then sprinkle with walnuts. serve over rice if desired, enjoy!

Target recipe: cut chicken in desired sized strips or cubes. slice vegetables. prepare sauce. heat oil in a large skillet or wok. stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. add vegetables and stirfry until vegetables are tender-crisp. add sauce ingredients, mixing well. cook and stir until sauce thickens. serve garnish with grated lemon or sesame seeds.