Chicken Stir-Fry
Chicken Stir-Fry recipe
Ingredients
4 | each |
chicken breast halves, boneless, skinless
|
|
3 | tablespoons |
cornstarch
|
|
2 | tablespoons |
soy sauce, tamari
|
|
½ | teaspoon |
ginger
ground |
* |
¼ | teaspoon |
garlic powder
|
* |
2 | cups |
broccoli florets
|
|
1 | cup |
celery
sliced |
|
1 | cup |
carrots
sliced |
|
1 | small |
onions
cut into wedges |
|
1 | cup |
water
|
|
1 | teaspoon |
chicken bouillon, powdered
|
* |
Directions
Cut chicken into ½ 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 Tablespoon of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes.
Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4 to 5 minutes or until crisp-tender.
Add water and bouillon. Return chicken to pan.
Cook and stir until thickened and bubbly.
Nutrition Facts
Serving Size 268g (9.5 oz)