Chicken Stir-Fry - cooking recipe

Ingredients
    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 florets
    1 cup sliced celery
    1 cup thinly sliced carrot
    1 small onion, cut into wedges
    1 cup water
    1 teaspoon chicken bouillon granule
Preparation
    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 tablespoons oil; stirfry 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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