Ingredients
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3 tablespoons cornstarch
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2 tablespoons soy sauce
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1/2 teaspoon ground ginger
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1/4 teaspoon garlic powder
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3 tablespoons cooking oil, divided
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2 cups broccoli florets
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1 cup sliced celery
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1 small onion, cut into wedges
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1 cup water
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1 teaspoon chicken bouillon granule
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1 cup thinly sliced carrot
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4 boneless skinless chicken breast halves
Instructions
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
- Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
- Add water and bouillon.
- Return chicken to pan.
- Cook and stir until thickened and bubbly.