Chicken Stir Fry by
Timelady
Ingredients
4 (4 ounce) boneless skinless
chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth
4
(4 ounce) boneless skinless
3
tablespoons cornstarch
2
tablespoons soy sauce
1/2
teaspoon ground ginger
1/4
teaspoon garlic powder
3
tablespoons cooking oil, divided
2 cup
s broccoli florets
1 cup
thinly sliced carrots
1
small onion, cut into wedges
1 cup
chicken broth
Instructions
1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, carrots and onion for 4-5 minutes or until crisp-tender. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly.