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Ingredients
| chicken breasts: 3 breasts |
| cornstarch: 2 Tbl |
| soy sauce: 2 Tbl |
| ground ginger: 1/2 tsp |
| garlic: 1 clove |
| vegetable oil: 1/2 Tbl |
| broccoli flower clusters (flowerets): 2 cups |
| celery (thinly sliced): 1 cup |
| carrots (grated): 1 cup (thinly sliced) |
| onions: 1 (chopped) |
| water: 1/2 cup |
| chicken bouillon: 1 tsp |
Stir Fry
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Cube chicken and toss in bag with cornstarch.
- Add soy sauce, ginger and garlic. Toss well and refrigerate 1/2 hour.
- Cook chicken in wok. Remove from wok.
- Add oil to wok and cook vegetables until tender.
- Add water and bouillon. Stir well.
- Add chicken, cook until hot and bubbley.