4 boneless skinless chicken breast halves (1 pound)
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(1/2-inch pieces)
1 cup thinly sliced carrots
small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
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 of oil; stir fry 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. Yield 4 servings.
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