Wednesday, October 26, 2011

Chicken Stir Fry

I made this last week and we really liked it! I got the recipes from, a site I use often.  I decided to use a bag of frozen stir fry veggies, because I knew it would be faster. It was super easy to make, the perfect weeknight dinner!

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
1 package stir fry veggies
1 cup water
1 teaspoon chicken bouillon granules

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 in bag of vegetables 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

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