JustPlainWicked
09-21-2013, 06:40 PM
Simple and easy!
2 skinless boneless chicken breasts
2 tbsp. oil
2 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 stalks celery
2 medium carrots
1 medium onion
2 cups broccoli florets
2 cups mushrooms
1 - 8 oz can drained waterchestnuts
1 cup (or more, if you like a saucier stirfry) chicken broth
3 tbsp. cornstarch
Trim and slice chicken breast into thin slices or cubes. Heat oil in a nonstick pan over medium high heat and add the chicken when hot. Stir frequently.
Combine soy sauce, ground ginger and garlic powder in a small bowl. Mix well.
After chicken has cooked for about 5 minutes, add the soy sauce mixture and continue to cook until tender (3-4 minutes), breaking into bite size pieces with a wooden spoon.
While the chicken is cooking, chop celery, carrots, onion, broccoli and mushrooms. Add all the veggies to the pan, and the waterchestnuts. Stir and cook about 5 minutes.
While dish is cooking mix chicken broth with cornstarch until dissolved. Add to stirfry and stir continuously until thickened and veggies are tender, about 5 minutes.
Yield: 4 servings
2 skinless boneless chicken breasts
2 tbsp. oil
2 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 stalks celery
2 medium carrots
1 medium onion
2 cups broccoli florets
2 cups mushrooms
1 - 8 oz can drained waterchestnuts
1 cup (or more, if you like a saucier stirfry) chicken broth
3 tbsp. cornstarch
Trim and slice chicken breast into thin slices or cubes. Heat oil in a nonstick pan over medium high heat and add the chicken when hot. Stir frequently.
Combine soy sauce, ground ginger and garlic powder in a small bowl. Mix well.
After chicken has cooked for about 5 minutes, add the soy sauce mixture and continue to cook until tender (3-4 minutes), breaking into bite size pieces with a wooden spoon.
While the chicken is cooking, chop celery, carrots, onion, broccoli and mushrooms. Add all the veggies to the pan, and the waterchestnuts. Stir and cook about 5 minutes.
While dish is cooking mix chicken broth with cornstarch until dissolved. Add to stirfry and stir continuously until thickened and veggies are tender, about 5 minutes.
Yield: 4 servings