Easy Chicken Stir Fry

An easy chicken stir-fry that uses what you already have in the pantry to make a healthy tasty meal. None of those special sauces here.

We all have "must go" meals and this was one of those. I had several giant chicken breasts and broccoli and both were heading around the corner in another day or two. The recipe is based on one from Allrecipes. I did a little simplification and used chicken broth to replace some water and bouillon.

Rating:

 It's really is a 4 on taste, easy and almost every other way. I just don't do Chinese often.

Notes: The pictures are for a double batch. I had a lot of chicken and broccoli and was going for left overs which were very good.

Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes. Heat 2 T oil in a nonstick pan over medium high heat and add the chicken when hot. Stir frequently.

Combine 2 tablespoons soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon garlic powder in a small bowl. Mix well.

After chicken is cooked for about 5 minutes, add the soy sauce mixture and continue to cook until tender (about 6-8 minutes) and break into bite size pieces with a wooden spoon.

While the chicken is cooking, chop 2 stalks of celery, 2 medium carrots and a medium onion. Prep 2 cups broccoli florets.

Add all the veggies to the pan. Add a 8 oz can of drained water-chestnuts if you want. Stir and cook about 5 minutes.

While dish is cooking mix 8 oz of chicken broth with 2-3 T corn starch until dissolved. After about 5 minutes of cooking, add the chicken broth/ corn starch mixture and stir continuously until thickened and veggies are tender. About 5 minutes. Longer for a double batch.

Easy Chicken Stir Fry

by Dan Mikesell December-17-2011

An easy chicken stir-fry that uses what you already have in the pantry to make a healthy tasty meal. None of those special sauces here.

Ingredients

• 1 pound skinless boneless chicken breast cut into thin slices or cubes
• 2 T oil
• 2 T soy sauce
• 1/2 t ground ginger
• 1/2 t garlic powder
• 2 stalks celery
• 2 medium carrots
• one medium onion
• 2 cups broccoli florets
• 1 - 8 oz can drined water-chestnut (optional)
• 8 oz chicken broth
• 3 T corn starch

Instructions

1) Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes. Heat 2 T oil in a nonstick pan over medium high heat and add the chicken when hot. Stir frequently.2) Combine 2 tablespoons soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon garlic powder in a small bowl. Mix well.3) After chicken is cooked for about 5 minutes, add the soy sauce mixture and continue to cook until tender (about 6-8 minutes) and break into bite size pieces with a wooden spoon.4) While the chicken is cooking, chop 2 stalks of celery, 2 medium carrots and a medium onion. Prep 2 cups broccoli florets.5) Add all the veggies to the pan. Add a 8 oz can of drained water-chestnuts if you want. Stir and cook about 5 minutes. 6) While dish is cooking mix 8 oz of chicken broth with 3 T corn starch until dissolved. After about 5 minutes of cooking, add the chicken broth/ corn starch mixture and stir continuously until thickened and veggies are tender. About 5 minutes. Longer for a double batch.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: 4 servings

Updated

December 17 2011

Dan Mikesell