Chicken Stir-Fry

By Tim

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.