Chicken Stir-Fry

(3)


Comments 11 comments   

Servings: 4
READY IN
1hr 15mins
Ingredients
  • 4 boneless skinless chicken breast halves
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon garlic powder
  • 3 tablespoons cooking oil, divided
  • 2 cups broccoli florets
  • 1 cup sliced celery
  • 1 cup thinly sliced carrot
  • 1 small onion, cut into wedges
  • 1 cup water
  • 1 teaspoon chicken bouillon granule
Directions
  • Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
  • Add cornstarch and toss to coat.
  • Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
  • Refrigerate for 30 minutes.
  • In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
  • Remove and keep warm.
  • Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
  • Add water and bouillon.
  • Return chicken to pan.
  • Cook and stir until thickened and bubbly.
 

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