In my house, we get a taste for Chinese food about once a week. The problem with that is Chinese isn’t the healthiest food and it can get pretty expensive for my family of 7. This is one of our favorite chicken stir fry recipes! I didn’t originally make it with mushrooms, but I added them one day so they wouldn’t go to waste. Delicious! So feel free to add your favorite veggies to this quick meal!
Preparation time: 15 minutes
Cook time: 15 minutes
2 boneless chicken breasts
3 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 Tablespoons olive oil
2 cups broccoli florets
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/2 cup sliced mushrooms
1 small onion (cut into wedges)
1 cup water
1 chicken bouillon cube
1. Cut chicken into 1/2-inch strips and place in a ziploc bag. Add cornstarch and toss to coat.
2. Combine soy sauce, ginger, and garlic powder. Add to bag and toss again. Refrigerate for 30 minutes.
3. In a wok, heat 2 TBSP of oil. Stir-fry chicken until brown, about 5-7 minutes. Remove and keep warm.
4. Add the remaining TBSP of oil to the wok and stir-fry all vegetables for 4-6 minutes or until tender.
5. Add water and bouillon cube and return chicken to the wok.
6. Cook and stir until thickened to your desired consistency.
5. Serve over rice and enjoy!