Chicken Stir-Fry

Chicken Stir-fry Recipe

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Crystal Rangel


★★★★★ 2 votes


chicken breast halves, skinless and boneless
3 Tbsp
2 Tbsp
soy sauce
1/2 tsp
ground ginger
1/4 tsp
garlic powder
3 Tbsp
cooking oil
2 c
broccoli florets
1 c
sliced celery
1 c
thinly sliced carrots
1 c
onion, cut into wedges
1 c
1 tsp
chicken bouillon granules


1Cut chicken into 1/2" strips; place in a resealable plastic bag.
2Add cornstarch and toss to coat.
3Combine soy sauce, ginger and garlic powder; add to bag and shake well.
4Refrigerate for 30 minutes.
5In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes.
6Remove and keep warm.
7Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
8Add water and bouillon.
9Return chicken to pan.
10Cook and stir until thickened and bubbly.

About Chicken Stir-Fry

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy