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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Family favorite. I usually serve this over rice. 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 |
Directions:
1. Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
2. Add cornstarch and toss to coat.
3. Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
4. Refrigerate for 30 minutes.
5. In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
6. Remove and keep warm.
7. Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
8. Add water and bouillon.
9. Return chicken to pan.
10. Cook and stir until thickened and bubbly.
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