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Chicken and Vegetable Stir-Fry

By: HERB-OX® Bouillon

"Chicken breast strips are quickly stir-fried with vegetables and served over rice with a tasty sauce. This dinner is easily adapted to whatever vegetables you happen to have on hand."

Rate/Review | Read Reviews (36)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

3 cups water, divided
5 teaspoons HERB-OX® Chicken Flavored Bouillon Granules, divided
2 cups instant long grain white rice
2 tablespoons vegetable oil, divided
1 pound boneless skinless chicken breasts, cut into strips
4 cups assorted cut-up vegetables (such as red bell pepper, carrots, celery and green onion)
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Directions

In medium saucepan, bring 2 cups water and 3 teaspoons bouillon to a boil. Add rice to water and prepare as package directs.
Meanwhile, in large skillet or wok over high heat, heat 1 tablespoon oil. Add chicken and stir-fry until no longer pink; remove and set aside. Add remaining oil to skillet. Add vegetables and stir-fry 5 minutes or until crisp-tender. Return chicken to skillet or wok.
In bowl, combine remaining water, bouillon, cornstarch, garlic powder and ginger; pour over chicken and vegetables. Bring sauce to a boil, reduce heat and simmer 5 minutes or until thickened. Serve over rice.