Chicken Stir-Fry

Recipe Ingredients

4		Boneless skinless chicken breast
		Halves
3 tablespoons	45ml	Cornstarch
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Garlic powder
3 tablespoons	45ml	Cooking oil - divided
2 cups	292g / 10oz	Broccoli flowerets
1 cup	110g / 3.9oz	Sliced celery - 1/2" pieces
1 cup	110g / 3.9oz	Carrots - thinly sliced
1 cup	62g / 2.2oz	Onion - cut into wedges (small)
1 cup	237ml	Water
1 teaspoon	5ml	Chicken bouillon granules

Recipe Instructions

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.

Source:
TASTE OF HOME - FEB/MARCH 1996

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