Garlic Chicken And Corn Stir-Fry - cooking recipe

Ingredients

4 boneless skinless chicken thighs, cut into 1-inch squares
1 tablespoon soy sauce
4 garlic cloves, minced
1/4 teaspoon black pepper
1/2 cup chicken broth
3/4 teaspoon onion powder
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 large red bell pepper, cut into 1-inch squares
2 large stalk celery, cut into 1-inch slices
1 (10 ounce) package frozen corn, thawed and drained
2 cups hot cooked rice

Preparation

Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside.
Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes.
Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens.
Serve over rice.