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Chicken Stir-Fry Recipe

Chicken Stir-Fry Recipe

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. YIELD:4 servings

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

  • 1. 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.
  • 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.
  • 3. 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 Facts

1 each: 306 calories, 14g fat (0g saturated fat), 73mg cholesterol, 239mg sodium, 18g carbohydrate (0g sugars, 0g fiber), 30g protein Diabetic Exchanges: 0 starch, 3 lean meat, 2 vegetable, 1 fat.

Reviews for Chicken Stir-Fry

Sort By :
MY REVIEW
paul3303 228380
Reviewed Jun. 22, 2015

"This was my dinner today and it was great. Thank you for sharing."

MY REVIEW
Striderneel 221775
Reviewed Mar. 1, 2015

"This was a super easy meal. And it tastes wonderful. My family loves it."

MY REVIEW
Starlakay 8581
Reviewed Sep. 26, 2014

"We loved this recipe and we were glad to see there was no sugar in it. The sauce was very tasty and the chicken very tender. We will keep this one and make it again."

MY REVIEW
Tom1223 9765
Reviewed Jan. 19, 2013

"I like to add bamboo chutes and water-chestnuts to this recipe and use olive oil instead of canola, but my family loves this."

MY REVIEW
debtrans 10149
Reviewed Sep. 16, 2012

"Very tasty."

MY REVIEW
erinmarie78 200555
Reviewed Jun. 7, 2012

"First I have to say I wanted to rate this 5 stars, but 4 are highlighted and I can't seem to change it. This recipe is spectacular! It rivals one of my favorite dishes at a local Chinese restaurant... in fact, I think I may like it even better. I omit the celery since I don't usually have it in my fridge and I don't miss it in the recipe. I also use chicken broth instead of the bouillion granules & water... again, just what I have on hand. Also, I dice the onion up instead of cutting it into wedges and I use frozen broccoli florets instead of fresh because I always have a bag of broccoli in my freezer. (I have used both fresh & frozen broccoli and have not been able to tell a difference in taste or texture). Minor changes that don't really affect the taste, just suited to our preferences. I have been making this dish for several years, it is a family favorite for sure! Even my two little picky eaters love this dish!"

MY REVIEW
pcinant 8890
Reviewed Mar. 26, 2012

"We enjoyed this recipe but we used green pepper instead of the celery( my family does not like celery ). There was lots of sauce but it could use a little more flavour. I will make this again but this time I will try the chicken broth instead of the granules."

MY REVIEW
ShayBean 6469
Reviewed Oct. 13, 2011

"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."

MY REVIEW
cindyost 9764
Reviewed Jun. 10, 2011

"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."

MY REVIEW
cindyost 10125
Reviewed Jun. 10, 2011

"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."

MY REVIEW
rodsgirl 9592
Reviewed May. 9, 2011

"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."

MY REVIEW
erinmarie78 8580
Reviewed Apr. 14, 2011

"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!!"

MY REVIEW
gjclmc 200554
Reviewed Nov. 3, 2010

"No sauce and very bland."

MY REVIEW
staceydaze 9763
Reviewed Oct. 27, 2010

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

MY REVIEW
Teri or Kimberly 5040
Reviewed Jul. 24, 2010

"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."

MY REVIEW
unicornpc 10147
Reviewed Aug. 3, 2008

"Pretty Good"

MY REVIEW
Obermiller 9107
Reviewed Apr. 22, 2008

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

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.