Chicken Stir-Fry
A delightful feast of succulent chunks of chicken, mingling harmoniously with the fresh crunch of broccoli, celery, and carrots, all coated in a delectable savory sauce. This dish presents a perfect amalgamation of flavors and textures, making it a feast for both your taste buds and your eyes.
Yield
4 servingsPrep
10 minCook
20 minReady
1 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 45 | ml |
cornstarch
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
garlic powder
|
|
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
carrots
sliced |
|
| 1 | small |
onions
cut into wedges |
|
| 237 | ml |
water
|
|
| 5 | ml |
chicken bouillon, powdered
|
|
Directions
Cut chicken into ½ inch (1cm) 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 two tablespoons 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.
