Chicken Stir-Fry
Ingredients
4 (4 ounce) boneless skinless chicken breast halves
25 g cornstarch
30 ml soy sauce
0.9 g ground ginger
0.7 g garlic powder
45 ml cooking oil, divided
185 g broccoli florets
120 g sliced celery (1/2 inch pieces)
120 g thinly sliced carrots
1 small onion, cut into wedges
235 ml water
0.1 g chicken bouillon granules
Preparation Method
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.
Source: Used with permission from http://allrecipes.com/Default.aspx
