Chicken Stir-Fry

PACAFit2Move/Osan AB


•    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
•    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


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.
3.   Cook and stir until thickened and bubbly.