Easy Chicken Stir Fry

Easy Chicken Stir Fry from 101 Cooking For Two

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.

Easy Chicken Stir Fry from 101 Cooking For Two

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 from 101 Cooking For Two

Easy Chicken Stir Fry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

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.

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 boiling and veggies are tender. About 5 minutes. Longer for a double batch.
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Updated
November 30 2013

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Comments

  1. says

    I made this yesterday because I had a spare bag of stir fry veggies that was about to go to waste. It was darn tasty! The only thing I was missing was the ginger and I could definitely feel it missing, but still, it was very, very good. Very easy to make, very simple, very tasty. I’ll cut down on the soy sauce just a wee bit though, maybe by a tsp or two. Thanks for the recipe!! I’ll be making it again today for my whole family.

  2. says

    This is amazing and absolutely delicious! Im usually not a huge fan of soy sauce, but because of the ginger it makes it the perfect and I ended up adding more then recommended because I love a good sauce. I know it says up there that this isnt something that would be put into a weekly rotation, but it will be for me because its that good. I love that I can add more veggies to it as well so it an easy, quick and yummy way for me to use up my veggies at the end of the week. Again, this dish is simply amazing and extremely delicious. I highly recommend it!

  3. says

    Thanks. I like cooking with fewer ingredients like this. It gets down to the soy, garlic and ginger which is what my “American” taste wants. It is not “weekly” just because I have so many other things I love and I tend to make General Tso Chicken when I want Chinese.

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