It has been awhile since I have prepared ant type of Asian food and for some reason this Chicken Stir fry Recipe sounded good. We have been eating a little on the heavy side and something on the light side was on the menu. This recipe is a delicious combination of chicken and vegetables, and chances are you may have all the ingredients on hand for preparing this recipe. When I prepared this, I didn’t think 2 tablespoons of soy sauce was going to be enough; but it was perfect. Serve with your choice of brown or white recipe. So if its Asian tonight; give this chicken stir fry recipe a try “You’ll Love It”.
| Chicken Stir fry Recipe |
Recipe Type: Main
Author:
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
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 olive (or cooking oil) oil, divided
- 2 cups broccoli florets (fresh or frozen)
- 1 cup sliced celery (1/2 inch pieces)
- 1 cup thinly sliced carrots
- 1 small onion sliced (I used a sweet red onion for this)
- 1 cup water
- 1 teaspoon chicken bouillon granules
- 8 0z package sliced mushrooms (optional)
Instructions
- Cut chicken into 1/2-in. strips and place in a reseal able plastic bag.
- Add cornstarch and toss to coat.
- Combine soy sauce, ginger and garlic powder in a separate bowl, then add to bag and shake well. Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink; Remove and keep warm.
- Add remaining oil; stir- fry broccoli, celery, carrots, mushrooms and onion for 4-5 minutes or until crisp-tender.
- Add water and bouillon. Return chicken to pan. Cook and stir until thickened.
- Serve over hot rice-enjoy
