An easy chicken stir-fry that uses what you already have in the pantry to make a tasty, healthy 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.
It’s is a four 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 leftovers 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 two 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 two stalks of celery, two 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 the dish is cooking mix 8 oz of chicken broth with 2-3 T cornstarch until dissolved. After about 5 minutes of cooking, add the chicken broth/ cornstarch mixture and stir continuously until thickened and veggies are tender. About 5 minutes. Longer for a double batch.
July 8, 2016