Print Options

Back to Chicken Stir-Fry >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info
Reviews

Select reviews >

Chicken Stir-Fry

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

4 ServingsPrep: 15 min. + chilling Cook: 10 min.

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.

2 of 2

Chicken Stir-Fry (continued)

Directions (continued)

Yield: 4 servings.

Nutrition Facts: 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.