| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 4 | Boneless skinless chicken breast | |
| Halves | ||
| 3 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Garlic powder |
| 3 | tb | Cooking oil; divided |
| 2 | c | Broccoli flowerets |
| 1 | c | Sliced celery; 1/2" pieces |
| 1 | c | Carrots; thinly sliced |
| 1 | sm | Onion; cut into wedges |
| 1 | c | Water |
| 1 | ts | Chicken bouillon granules |
INSTRUCTIONS
Cut chicken into 1/2" 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. In a large skillet or wok, heat 2 Tablespoon of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Per serving: 420 Calories (kcal); 13g Total Fat; (29% calories from fat); 57g Protein; 15g Carbohydrate; 137mg Cholesterol; 811mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0n.
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