Stir-Fry Chicken

Another recipe from allrecipes. I loved the flavor and tenderness of the chicken. I think it has a lot to do with the coating of cornstarch, which reminds me of my Szechuan Chicken.

2 boneless skinless chicken breasts, cut in strips
3 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder
2 cups broccoli florets
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Toss chicken with cornstarch in plastic bag.
Combine soy sauce, ginger, and garlic powder and pour in bag. Shake well; refrigerate 30 minutes.
In a large skillet, heat oil; stir-fry chicken until no longer pink. Remove and keep warm. Stir-fry veggies until crisp-tender. Add water and bouillon and return chicken to pan. Cook and stir until thickened and bubbly.

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