chicken stir-fry

Name: Chicken Stir-Fry
Cuisine: Asian
Ingredients: 4 - chicken breast halves, skinless and boneless; 3 tablespoon(s) cornstarch; 2 tablespoon(s) soy sauce; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) garlic powder; 3 tablespoon(s) cooking oil; 2 cup(s) broccoli florets; 1 cup(s) sliced celery; 1 cup(s) thinly sliced carrots; 1 cup(s) onion, cut into wedges; 1 cup(s) water; 1 teaspoon(s) chicken bouillon granules

(2 RATINGS)

60 Pinches

Crystal Rangel

Corpus Christi, TX

Updated on Feb 10, 2011

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Ingredients

4 - chicken breast halves, skinless and boneless
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrots
1 cup onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

How To Make chicken stir-fry

Step 1

Cut chicken into 1/2\" strips; place in a resealable plastic bag.

Step 2

Add cornstarch and toss to coat.
Step 3

Combine soy sauce, ginger and garlic powder; add to bag and shake well.
Step 4

Refrigerate for 30 minutes.
Step 5

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes.
Step 6

Remove and keep warm.
Step 7

Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
Step 8

Add water and bouillon.
Step 9

Return chicken to pan.
Step 10

Cook and stir until thickened and bubbly.
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