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Chicken Stir-Fry

Cuisine: Italian
Type: Poultry
Serves: 4 people

Recipe Ingredients

4   Boneless skinless chicken breast
  Halves
3 tablespoons 45mlCornstarch
2 tablespoons 30mlSoy sauce
1/2 teaspoon 2.5mlGround ginger
1/4 teaspoon 1.3mlGarlic powder
3 tablespoons 45mlCooking oil - divided
2 cups 292g / 10ozBroccoli flowerets
1 cup 110g / 3.9ozSliced celery - 1/2" pieces
1 cup 110g / 3.9ozCarrots - thinly sliced
1 cup 62g / 2.2ozOnion - cut into wedges (small)
1 cup 237mlWater
1 teaspoon 5mlChicken 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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