Chicken Stir Fry
A tasty and quick recipe for Chinese style chicken stir-fried with vegetables. A great accompaniment to rice. Try this quick and easy stir-fried chicken to add color and texture to your dinner table.
4 chicken breast halves, skinned and boned, about 4 oz. each
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
2 cups broccoli florets
1 cup celery, chopped into ½ inch pieces
1 cup carrots, thinly sliced
1 small Onion, cut into wedges
1 cup Water
1 tablespoon chicken bouillon granules
Cut chicken into 1/2” strips and place in a resalable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes. In a large skillet, heat 2 tablespoons of oil. Stir-fry chicken on high heat till it is no longer pink. Transfer the chicken from the skillet and set aside.
In the same skillet, add the remaining oil. Add the broccoli, celery, carrots and onion and stir-fry till tender but still crisp. Add water and bouillon. Return the chicken to the skillet and cook till the sauce is thick and bubbling.
For best results, use a wok instead of a skillet – stir-fries always turn out better in a wok!