Chicken Stir fry Recipe

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Chicken Stir fry Recipe

 

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”.

chopped vegeatablesbrowing chicken strips stir frycooking rice

 

Chicken Stir fry Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breast halves
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • ½ teaspoon ground ginger
  • ¼ 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
  1. Cut chicken into ½-in. strips and place in a reseal able plastic bag.
  2. Add cornstarch and toss to coat.
  3. Combine soy sauce, ginger and garlic powder in a separate bowl, then add to bag and shake well. Refrigerate for 30 minutes.
  4. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink; Remove and keep warm.
  5. Add remaining oil; stir- fry broccoli, celery, carrots, mushrooms and onion for 4-5 minutes or until crisp-tender.
  6. Add water and bouillon. Return chicken to pan. Cook and stir until thickened.
  7. Serve over hot rice-enjoy

 

Chicken Stir fry

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