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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | breasts, bone removed | chicken breast halves, boneless, skinless | 3 | teaspoons | Cornstarch | 2 | tablespoons | soy sauce | 1/2 | teaspoon | ground ginger | 1/4 | teaspoon | garlic powder | | tablespoon | canola oil | 2 | cups, chopped | broccoli florets | 1 | small | Onion, chopped | 1 | cup (8 fl oz) | water | 1 | teaspoon | chicken bouillon granules | 1 | small (3" long) | green onions | 1/4 | cup, sliced | Peppers, sweet, red, raw, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cut chicken into 1/2-in. 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. | | 2 | 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. 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. |
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