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Chicken Stir-Fry

SUBMITTED BY: Lori Schlecht 

"'This is a tasty, healthy meal that everyone in my house enjoys!' reports Lori Schlecht of Wimbledon, North Dakota."
RECIPE RATING:
This recipe has been rated 386 times with an average star rating of 4.3
Read Reviews (287)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 (4 ounce) 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 (1/2 inch pieces)
  • 1 cup thinly sliced carrots
  • 1 small onion, cut into wedges
  • 1 cup water
  • 1 teaspoon chicken bouillon granules

DIRECTIONS

  1. Cut chicken into 1/2-in. 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.
  2. In a large skillet or wok, heat 2 tablespoons 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 crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

FOOTNOTE

  • Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce and reduced-sodium bouillon) equals 306 calories, 14 g fat (0 saturated fat), 73 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on aug. 8, 2007 by camgo 
I added more garlic, ginger and soy sauce (about double) than called for and ALWAYS add brown... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on aug. 30, 2007 by 4everLuuvd 
I am giving this a HIGH FIVE because even though I started with the original recipe, and I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jan. 3, 2008 by AMYNTEXAS 
This is a good basic recipe that is easy to modify to your personal tastes. I used the frozen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on oct. 29, 2007 by Laura 
This REALLY tasted great and with the corn starch, had the consistency of restaurant Chinese... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on oct. 28, 2006 by KHAJEK 
This was easy and good. I found at the end of cooking you need to add more ginger. Everyone... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on nov. 19, 2006 by norlja 
I wanted a way to finish off my veggies before they went bad... and this was quick, easy, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 19, 2007 by Safire Winters 
Well I cooked this recipe tonight for dinner and I loved it. I changed the recipe around a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed on jan. 22, 2007 by Rachel Kelly 
I made this recipe for my husband and my son and they both liked it. However, we all agreed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on apr. 3, 2008 by JOY 
ADD 2 TABLESPOONS OF WORCESTERSHIRE!!!! DELICIOUS! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on jan. 5, 2009 by NJtoAL 
The prep time took longer than I expected. I used 4 chicken thighs which needed to be skinned... MORE

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