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!