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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%
detailed view... how is this calculated?

Chicken Stir-Fry

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

⁽⁸³⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 30, 2002

Family favorite. I usually serve this over rice.

SERVES 4 (change servings and units)

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

Directions

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.

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Featured Reviews for This Recipe

From: Court13

On Sep 21, 2009

did it a bit different. Used flour instead of cornstarch and did not add soy sauce until chicken was cooked and used fresh chicken stock. I thought it needed some sweetness so I added a tablespoon of orange juice. It was very nice, i had never thought to used chicken broth in a stirfry before.

0 people found this review helpful

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From: salvador1709

On Jul 7, 2009

Kind of tasteless had to add more ginger and garlic and a little pepper to take away the blandness.

0 people found this review helpful

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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.

14 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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