Friday, September 2, 2011

Chicken Stir-Fry

Unless we have company, we usually just have the main dish for dinner. It's just a huge hassle to make sides when there's only the two of us. I love making stir-fry because you get your carbs. veggies, and meat all in one. Because who has stir-fry without rice?

Chicken Stir-Fry
Source: Taste of Home Cookbook

1 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
3 tbsp cornstarch
2 tbsp soy sauce
1/2 tsp ground ginger
1/4 tsp garlic powder
3 tbsp vegetable oil, divided
2 cups broccoli florets
1 cup celery, sliced
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 tsp chicken bouillon granules

Place chicken strips into a re sealable plastic bad and add cornstarch and toss to coat. Add soy sauce, ginger, and garlic powder to bag and shake well. Refrigerate 30 minutes.

In a large skillet or wok, heat 2 tbsp 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 tender. Add water and the bouillon and return chicken to pan. Cook, stirring occasionally, until thickened and bubbly. Enjoy!

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