In a small bowl, combine 1 teaspoon of corn starch, and 2 teaspoons of soy sauce until smooth. Place 1 pound of skinless chicken breasts (cut into strips) in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat, refrigerate for 30 minutes.
In another bowl, combine 3 tablespoons of corn starch and 3 tablespoons of soy sauce until smooth. Stir in 1 1/2 cups of chicken broth and 1 1/2 teaspoons of ginger. Set this aside.
In a large skillet, stir fry the chicken in 2 teaspoons of vegetable oil until it is no longer pink. Remove from pan and keep warm. In the same pan, stir fry 1 medium onion (quartered) and 1 minced garlic clove until tender. Add 1 medium red pepper (thinly sliced), 1/2 cup of fresh broccoli, 1/2 cup of chopped carrot, and 1 8oz can of water chestnuts (drained); cook and stir until vegetables are crisp-tender.
Stir the broth mixture you set aside (it will separate) and pour it over the vegetable. Bring it to a boil for 1-2 minutes. STIR CONSTANTLY until it thickens. Return chicken to the pan- heat through. Serve over rice and top with chopped walnuts!
