• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (4 ounce) boneless skinless chicken breast halves

  2. 3 tablespoons cornstarch

  3. 2 tablespoons soy sauce

  4. 1/2 teaspoon ground ginger

  5. 1/4 teaspoon garlic powder

  6. 3 tablespoons cooking oil, divided

  7. 2 cups broccoli florets

  8. 1 cup sliced celery (1/2 inch pieces)

  9. 1 cup thinly sliced carrots

  10. 1 small onion, cut into wedges

  11. 1 cup water

  12. 1 teaspoon chicken bouillon granules

Instructions Jump to Ingredients ↑

  1. Cut chicken into 1/2-in. 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.

  2. In a large skillet or wok, heat 2 tablespoons 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.


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