Chicken Stir-Fry by Kathleen Morrison

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SERVINGS

4 servings scale / convert

INGREDIENTS

4 boneless skinless chicken breast halves
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 tbsp. cooking oil, divided
2 cups broccoli flowerets
1 cup celery, sliced in 1/2-inch pieces
1 cup carrots, thinly sliced
1 sm. onion, cut into wedges
1 cup water
1 tsp. chicken bouillon granules

INSTRUCTIONS

Cut chicken into 1/2-inch 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 2 Tablespoon of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

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asian, chickenstirfry add tags