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Chicken Stir-Fry Recipe
Chicken Stir-Fry Recipe photo by Taste of Home

Chicken Stir-Fry Recipe

Publisher Photo
"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.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES: 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

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.

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

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.

Light-Bodied White Wine

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

Reviews for Chicken Stir-Fry

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
Reviewed Sep. 16, 2012

Very tasty.

MY REVIEW
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
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
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.

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