Recipe
Recipe (click to expand)
4 boneless skinless chicken breast halves 3 Tablespoons cornstarch 2 Tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 3 Tablespoons cooking oil divided 2 cups broccoli flowerets 1 cup sliced celery 1/2″ pieces 1 cup carrots thinly sliced 1 small onion cut into wedges 1 cup water 1 teaspoon chicken bouillon granules Cut chicken into 1/2″ 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. |
