Stir-Fried Chicken

Name: Stir-Fried Chicken
Ingredients: 4 half chicken breasts, skinless, boneless, cut crosswise in strips; 4 stalks celery, sliced thin; 1 medium onion, cut in 6 to 8 wedges; 1 can mixed Chinese vegetables; 2 chicken bouillon cubes; 2 Tbsp. soy sauce; 4 tsp. cornstarch; 1 tsp. salt; 1/4 tsp. ginger; 3 Tbsp. oil

10 ingredients

8 steps

Ingredients

4 half chicken breasts, skinless, boneless, cut crosswise in strips
4 stalks celery, sliced thin
1 medium onion, cut in 6 to 8 wedges
1 can mixed Chinese vegetables
2 chicken bouillon cubes
2 Tbsp. soy sauce
4 tsp. cornstarch
1 tsp. salt
1/4 tsp. ginger
3 Tbsp. oil

Directions

1

Stir-fry celery, onion, salt and ginger in hot oil until tender-crisp (3 to 5 minutes).
2

Remove with slotted spoon.
3

Add chicken to hot oil and stir-fry until no longer pink (10 minutes). Return vegetables to pan with chicken.
4

Drain canned vegetables and add to pan.
5

Add bouillon cubes and stir until dissolved.
6

Combine soy sauce and cornstarch until smooth.
7

Add to chicken and vegetables and cook until sauce boils and thickens.
8

Serve over hot rice.