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MAGGI'S Chicken and Vegetable Stir-Fry 5 This looks Yummy!

  • 4servings
  • 10minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup hot water

  2. 2 tablespoons soy sauce

  3. 1 tablespoon cornstarch

  4. 1 MAGGI Chicken Flavor Bouillon Cube

  5. 1/2 teaspoon granulated sugar

  6. 1/2 teaspoon ground ginger

  7. 2 tablespoons vegetable oil , divided

  8. 1 pound boneless, skinless chicken breast halves , cut into strips

  9. 1 to 2 cloves garlic , finely chopped

  10. 4 cups assorted chopped vegetables (broccoli, carrots and celery)

  11. 4 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. COMBINE water, soy sauce, cornstarch, bouillon, sugar and ginger in a small bowl.

  2. HEAT 1 tablespoon oil in large skillet or wok over high heat; stir-fry chicken and garlic for 3 to 4 minutes or until chicken is no longer pink. Remove from skillet; keep warm. Heat remaining oil in skillet; stir-fry vegetables for 2 to 3 minutes or until crisp-tender. Add chicken and bouillon mixture; cook, stirring occasionally, until mixture boils and thickens. Serve over rice.

  3. Recipe Editor Comments: Recipe revised to make less bland per consumer comments.

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