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Nutrition Facts

Serving Size 1 (309g)

Recipe makes 4 servings

Calories 283
Calories from Fat 108 (38%)
Amount Per Serving %DV
Total Fat 12.0g 18%
Saturated Fat 1.8g 8%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 6.1g
Trans Fat 0.1g
Cholesterol 68mg 22%
Sodium 723mg 30%
Potassium 620mg 17%
Total Carbohydrate 13.4g 4%
Dietary Fiber 1.6g 6%
Sugars 2.8g
Protein 30.0g 59%

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Chicken Stir-Fry

Recipe #32652 | 1¼ hours | 35 min prep | add private note
ratherbeswimmin'

By: ratherbeswimmin'
Jun 30, 2002

Family favorite. I usually serve this over rice.

SERVES 4 (change servings and units)

Ingredients

Directions

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

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Featured Reviews for This Recipe

From: Lighthouse Rita

On May 30, 2009

I was disappointed in this recipe. Maybe my expectations were too high. With so many high ratings I really thought it would be good. It was a little bland for us. If I make it again I think I will add fresh garlic. The only thing I did different was leave out the celery. Thanks for sharing.

0 people found this review helpful

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  • From: *Inna*

    On May 21, 2009

    Very good basic recipe.

    0 people found this review helpful

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  • reviewer icon

    From: Barb Gertz

    On Mar 2, 2006

    We loved this simple to make, tasty stir-fry.I liked the idea of adding the cornstarch, soy sauce, ginger & garlic to the chicken & marinating. I added some snow peas & asparagus to the broccoli & carrots. Left out the celery, next time I think I will add some fresh ginger in with the veggies. Also I used less cooking oil & added a teaspoon of sesame oil, with great results. Thanks very much for this recipe.

    13 people found this review helpful

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  • From: jan in Waterloo, ON

    On Oct 14, 2003

    Fast, Easy and Delicious. I cut up the vegies in advance and that really helped in the preparation! I substituted 1 medium clove of Crushed Garlic for the garlic powder, and 1 tablespoon of Freshly Grated Ginger for the ground ginger. I was pleased to see the substitution equivilents when you "click on" the ingredient, otherwise I would have had to have guessed!

    9 people found this review helpful

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  • Read all 84 reviews

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