|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
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
|
Directions:
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
