 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is a tasty, healthy meal that everyone in my house enjoys! reports Lori Schlecht of Wimbledon, North Dakota. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
3 tablespoons cornstarch |
2 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1/4 teaspoon garlic powder |
3 tablespoons canola oil, divided |
2 cups fresh 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 |
Directions:
1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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.
3. Add remaining oil; stir- fry the 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. Yield: 4 servings.
|
|