Chicken Stir-Fry

Chicken Stir-fry Recipe

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Crystal Rangel



★★★★★ 2 votes



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  • 4
    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

How to Make Chicken Stir-Fry


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

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About Chicken Stir-Fry

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

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