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Chicken Stir-Fry

 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.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.