Chicken Stir-Fry with Steamed Rice
- prep time:
- 15 Minutes
- cook time:
- 10 Minutes
- total time:
- 1 hour
- other time:
- 30 minutes marinade
Makes 4
Monica Workman
Great for any night of the week. Simple, healthy and with out the MSG.
ingredients
- 4 - oz. boneless chicken breast halves
- 3 Tablespoons cornstarch
- 4 Tablespoons soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 3 Tablespoons sesame oil, divided
- 2 cups broccoli florets
- 1 cup thinly sliced carrots
- 1/2 cup celery (1/2 inch pieces)
- 1/2 cup red bell pepper
- 1 small onion, cut into wedges
- 1 cup water
- 1 teaspoon chicken bouillon granules
- 4 cups hot steamed rice
directions
- 1
Cut chicken into 1/2 inch strips. Place in a releasable plastic bag. Add cornstarch and toss to coat.
- 2
Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
- 3
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.
- 4
Add remaining oil; stir-fry vegetables for 4-5 minutes or until crisp tender.
- 5
Add water and bullion
- 6
Return chicken to pan. Cook and stir until thickened and bubbly.
- 7
Serve over steamed rice.
notes
If you like spicy, drizzle Srircha chili sauce on top.
Source: Lori Schlecht
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