Chicken Stir-Fry Recipe

Ingredients

4 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 cup thinly sliced carrot
1 small onion , cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Preparation

Step 1

1.  Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
2.  Add cornstarch and toss to coat.
3.  Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
4.  Refrigerate for 30 minutes.
5.  In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
6.  Remove and keep warm.
7.  Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
8.  Add water and bouillon.
9.  Return chicken to pan. 
10. Cook and stir until thickened and bubbly.