Chicken Stir-Fry Recipe

Chicken Stir-Fry RecipePhoto by: Taste of Home Chicken Stir-Fry Recipe Rating 4

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"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

This recipe is:

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Diabetic Friendly

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Chicken Stir-Fry Recipe
  • Prep: 15 min. + chilling Cook: 10 min.
  • Yield: 4 Servings
    •
15 10 25

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3 tablespoons canola oil, divided
  • 2 cups fresh 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

Directions

  • Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the 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 of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
  • Add remaining oil; stir- fry the 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. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce and reduced-sodium bouillon) equals 306 calories, 14 g fat (0 saturated fat), 73 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Originally published as Chicken Stir-Fry in Taste of Home February/March 1996, p12

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Reviews for Chicken Stir-Fry (10)

Chicken Stir-Fry Recipe

Chicken Stir-Fry

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Reviewed on Oct. 13, 2011 by ShayBean

This is good - it's even better if you add the same amount of cornstarch, soy sauce, ginger, and garlic to the water before adding. This gives the vegetables some flavor as well as the chicken and makes a nice thick sauce.


Reviewed on Jun. 10, 2011 by cindyost

This is the best American made stir-fry. My kids love it, I make it with brown rice cooked in chicken broth. This is a healthy meal we could eat every week. Thank you.


Reviewed on Jun. 10, 2011 by cindyost

This is the best American made stir-fry. My kids love it, I make it with brown rice cooked in chicken broth. This is a healthy meal we could eat every week. Thank you.


Reviewed on May. 09, 2011 by rodsgirl

Yumm! The chicken is flavored well but the sauce does turn out a little bland. After we spooned it onto our plates, my family sprinkled it with soy sauce to season it better. But overall it was a hit and I would definitely make this recipe again.


Reviewed on Apr. 14, 2011 by erinmarie78

I make this recipe frequently! I omit the celery because I didn't have it when I first made it and liked it without. I also use chicken broth instead of the granules. So easy to make and so tasty!!


Reviewed on Nov. 03, 2010 by gjclmc

No sauce and very bland.


Reviewed on Oct. 27, 2010 by staceydaze

I did add some cornstarch mixed with soysauce in at the last step to help it thicken up.


Reviewed on Jul. 24, 2010 by Teri or Kimberly

My family isn't a normally a fan of home-made Asian food, but this recipe was a winner! I added extra chicken and some zucchini and I only added about 3/4 cup of water near the end. This recipe worked out very nicely.


Reviewed on Aug. 03, 2008 by unicornpc

Pretty Good


Reviewed on Apr. 22, 2008 by Obermiller

The last step never happened, never thickened, turned out more like a soup. Add salt and pepper.

 
 
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