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Categories:
chicken cornstarch soy sauce ground ginger garlic powder cooking oil broccoli flowerets celery carrots onion water chicken bouillon granules
Viewed: 9 - Published at: 5 years agoIngredients
- 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
Method
- 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.
