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Chicken: Chicken Stir-Fry

Source of Recipe

Taste of Home, Lori Schlecht


List of Ingredients

1 pound boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 tablespoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons oil
2 cups broccoli florets
1 cup sliced celery
1 cup thin sliced carrots
1 small onoin, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules


Recipe

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 mins. In a large skillet or wok, heat 2 tbsp of oil; stir-fry chicken until no longer pink, about 3-5 mins. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 mins or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.