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Chicken Stir-Fry

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Date February 1, 2016
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Robert Chicken Stir-Fry
Posted In Chicken Recipes

Directions

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

Add remaining oil; stir- fry the 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.

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 celery; sliced into 1/2" pieces
1 cup carrots; thinly sliced
1 small onion; cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

 

  • PREP 40 min
  • COOK 15 min
  • READY IN 55 min
  • YIELD 4
  • SERVINGS 4
  • DIFFICULTY Intermediate
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