chunky chicken stir-fry

Name: Chunky Chicken Stir-Fry
Yield: 4
Cuisine: Asian
Ingredients: - your choice of oil, i like "light olive oil"; 1 pound(s) boneless, skinless chicken breast, cut into bite size pieces; 4 cup(s) vegetables of choice, i use broccoli, green onions, celery, and carrots; 1 clove(s) minced garlic; 2 cup(s) chicken stock; 3 tablespoon(s) cornstarch; 1/2 teaspoon(s) ginger; 2 tablespoon(s) soy sauce

(1 RATING)

28 Pinches 2 Photos

Debbie Sue

Southwest, FL

Updated on Mar 16, 2016

This is delicious! So easy too! I like it because it tastes so fresh, using all those veggies! Enjoy! * I have edited this recipe from how I originally posted years ago. We like lots of gravy so I have doubled the chicken stock, corn starch, ginger, and soy sauce. Oh yum, it's perfect!

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prep time

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method Stir-Fry

yield 4

Ingredients

- your choice of oil, i like "light olive oil"
1 pound boneless, skinless chicken breast, cut into bite size pieces
4 cups vegetables of choice, i use broccoli, green onions, celery, and carrots
1 clove minced garlic
2 cups chicken stock
3 tablespoons cornstarch
1/2 teaspoon ginger
2 tablespoons soy sauce

How To Make chunky chicken stir-fry

Step 1

In a skillet or wok, over high heat, heat 2 tablespoons of oil. Stir fry the chicken until opaque. Remove and set aside.

Step 2

Add 1 more tablespoon of oil to the skillet, and stir fry the 4 cups of cut up vegetables, and garlic, until tender.
Step 3

In a measure cup, combine chicken stock, cornstarch, ginger and soy sauce. Add to the skillet, and add the chicken too.
Step 4

Stirring, cook until it thickens.
Step 5

Serve over your favorite rice. We love Basmati Rice :)
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