1poundskinless boneless chicken breastscut into thin slices or cubes
8ozwater chestnutdrained optional
Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes. Heat 2 tablespoons oil in a nonstick pan over medium-high heat, and add the chicken when hot. Stir frequently.
Combine two tablespoons soy sauce, ½ teaspoon ground ginger, and ½ 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 (about one medium head)
Add all the veggies to the pan. Add an 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 tablespoons 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.
This is just a basic recipe to get you started. Add or subtract what you want.
I used skinless boneless chicken breast, but thighs would work well. Also, change it out for different meat or fish. Add a bit more or less. Skip the meat if you want.
All amounts of meat and veggies are just for reference. Adjust to what you have or want.
Two cups of broccoli is about a medium head of broccoli.
Don't suggest frozen veggies unless thawed first.
Snow peas, green pepper, and onion are some suggested additions.
Good in refrigerator for a few days. But due to the corn starch, the texture will be a bit different, and I do not suggest freezing.
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