Posted by: Meagan | December 14, 2009

Stir Fry Chicken

I’ve gotten my husband involved in helping pick out dinner choices. This is one I actually thought of but having him help makes my life easier and I feel like we don’t get stuck in the rut of eating the same things over and over again. I suggested Stir Fry and he thought that would be yum, so I looked up recipes on my favorite recipe site Allrecipes and found a winner. I did some adapting which I’ll share after the ingredients.

Chicken Stir Fry


4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

*Alright, we aren’t fans of celery so I omitted the celery, did minced onion instead of wedged onion, and made extra broccoli and carrots to make up for the celery. I cut the broccoli florets in half so they would cook quicker. I added a little extra soy sauce once the chicken was cooked and veggies had been added to the mix. Also I don’t have bouillon granules but I have bouillon cubes and I just used one cube of chicken bouillon and mashed it up. We also served this over rice.


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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