Ingredients
-
4
-
3
-
2
-
1/2
-
1/4
-
3
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
Directions
Chicken Stir-Fry,Family favorite. I usually serve this over rice.,Easy, inexpensive, and wonderful. My 11, 12, & 13 year old children loved this with a side of brown rice. I added half a red bell pepper, thinly sliced as the carrots were. Delicious!,This is my FIRST STIR FRY I’ve ever made!!!! I tweaked it a little: 1) used frozen stir fry veggies 2) added canned baby corn 3) Added about 2 more tablespoons of cornstarch at the very end to the sauce, and about a tablespoon of sweet & sour sauce. 4) Also, used sesame oil to sautee everything in. IT WAS DELICIOUS!!!!!!!!!
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Steps
|
1
Done
|
Cut Chicken Into 1/2 Inch Strips; Place in a Resealable Plastic Bag. |
|
2
Done
|
Add Cornstarch and Toss to Coat. |
|
3
Done
|
Combine Soy Sauce, Ginger, and Garlic Powder; Add to Bag and Shake Well. |
|
4
Done
|
Refrigerate For 30 Minutes. |
|
5
Done
|
in a Large Skillet or Wok, Heat 2 Tablespoons Oil; Stirfry Chicken Until No Longer Pink, About 3-5 Minutes. |
|
6
Done
|
Remove and Keep Warm. |
|
7
Done
|
Add Remaining Oil; Stir Fry Broccoli, Celery, Carrots, and Onion For 4-5 Minutes or Until Crisp-Tender. |
|
8
Done
|
Add Water and Bouillon. |
|
9
Done
|
Return Chicken to Pan. |
|
10
Done
|
Cook and Stir Until Thickened and Bubbly. |
