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.
Rating:
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.
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Easy Chicken Stir Fry
Ingredients
- 1 pound skinless boneless chicken breasts - cut into thin slices or cubes
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 stalks celery
- 2 carrots - medium
- 1 onion - medium
- 2 cups broccoli florets
- 8 oz water chestnut - drained optional
- 8 oz chicken broth
- 3 tablespoons corn starch
Instructions
- 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 3 T cornstarch until dissolved. After about 5 minutes of cooking, add the chicken broth/ cornstarch mixture and stir continuously until boiling and veggies are tender. About 5 minutes. Longer for a double batch.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Sb
June 19, 2019 at 9:32 pmThis is a keeper. Love the way the soy sauce mixture flavored the meat, though I did precut the chicken instead of breaking it up in the pan. I also added a scrambled egg, fish sauce and sesame oil. I plan to try a beef version of this.
Anner
January 3, 2017 at 7:28 pmAwesome, easy recipe! Doubled it for my family and they loved it! Liked that all ingredients were already in the cupboard, no time to speclalty shop after work!
Katie
September 7, 2015 at 9:16 pmThis is an old post but I just wanted to say that this is one of my family’s favorites! Since finding the recipe I’ve made it countless times. The only things I change up is adding more soy sauce and we usually do the frozen stir fry mix. I’m not a cook at all so this really has helped me with an easy fix for dinner! Thank you!
DrDan
September 7, 2015 at 9:24 pmI leave all my older posts open for comments so readers can still contribute and ask questions. It helps everybody.
Thanks for the note
DrDan
Rebecca
May 14, 2014 at 1:55 amLooking forward to trying this soon!
DrDan
May 16, 2014 at 7:31 pmThanks for the comment
DrDan
maribel gomez
May 13, 2014 at 10:22 amThis looks delicious. I’m going to try this. I hope it taste as it looks. I like trying different variety of recipes. Thank you
DrDan
May 13, 2014 at 7:44 pmThanks for the note. I like the taste and many have told me this is a favorite.
Hope it works well for you.
DrDan
maribel gomez
May 14, 2014 at 10:02 amThank you, I loved it but family always a critic. They said a little tad bit on the ginger but, their going for leftovers today. Yeah for me. Definitely do over for my house. Thanks
DrDan
May 16, 2014 at 7:34 pmMy wife is not a ginger person so I leave it out sometimes or at least cut it in half. But the recipe lacks a little Chinese taste without it.
Thanks for the note
DrDan
Melissa McKinney
August 28, 2013 at 6:35 amMade this last night and was delicious, also added snow peas, green pepper and onions. Will for sure make again and again!
Dan Mikesell
August 28, 2013 at 6:46 pmThe additions sound great. I just used what I had on hand at the time but the variety of what you could add is endless.
Allen Harris
July 15, 2013 at 3:33 amThis looks very tasty! I love how you’ve mixed the ingredients! I would like to cook this so that I can taste this interesting recipe. Anyway, thank you for sharing!
Easy Stir Fry
Dan Mikesell
March 25, 2013 at 7:15 pmThanks. 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.
Saryna
March 22, 2013 at 1:14 amThis 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!
Try It With Carmella
January 16, 2013 at 5:11 pmi’m just serving it over rice!
Try It With Carmella
January 16, 2013 at 5:10 pmdoing this right now and it looks great! thanks
Unknown
July 2, 2012 at 2:51 pmI 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.