4/5
(3 Votes)
Ingredients
- 4 boneless skinless chicken breast halves(Or use pre cut chicken strips)
- 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 cup thinly sliced carrot
- 1 small onion, cut into wedges
- 1 cup water
- 1 teaspoon chicken bouillon granule
- 1 small bag of shrimp
- 1 small bag of pea pods
Preparation
Step 1
Cut chicken into 1/2 inch 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.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, shrimp, pea pods 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, adding corn starch is needed.