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Chicken Veggie Stir-Fry

Servings: 4

Ingredients

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3 tablespoons cooking oil, divided use
  • 2 cups broccoli florets
  • 1 cup sliced celery (1/2-inch pieces)
  • 1 cup thinly sliced carrots
  • 1 small onion, cut into wedges
  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • Cooked rice for serving

Instructions

  1. Cut chicken into 1/2-inch strips; place in a resealable plastic bag.
  2. Add cornstarch and toss to coat.
  3. Combine soy sauce, ginger and garlic powder; add to bag and shake well.
  4. Refrigerate for 30 minutes.
  5. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes.
  6. Remove and keep warm.
  7. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4 to 5 minutes or until crisp-tender.
  8. Add water and bouillon. Return chicken to pan.
  9. Cook and stir until thickened and bubbly.
  10. Serve with cooked rice.