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My review
Chicken Stir-Fry
Lori Schlecht
"'This is a tasty, healthy meal that everyone in my house enjoys!' reports Lori Schlecht of Wimbledon, North Dakota."
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Ingredients
25 m servingsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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 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.
Footnotes
- Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce and reduced-sodium bouillon) equals 306 calories, 14 g fat (0 saturated fat), 73 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
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Reviews
Read all reviews 8201215 Ratings
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Most helpful positive review
8/8/2007
I added more garlic, ginger and soy sauce (about double) than called for and ALWAYS add brown sugar to the soy sauce. It makes the flavor incredible. I also mix the cornstarch with the water and...
Most helpful critical review
1/22/2007
I made this recipe for my husband and my son and they both liked it. However, we all agreed that it needed a little something more. Some kind of sauce coating the chicken and vegetables. I assum...
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8/8/2007
I added more garlic, ginger and soy sauce (about double) than called for and ALWAYS add brown sugar to the soy sauce. It makes the flavor incredible. I also mix the cornstarch with the water and...
8/30/2007
I am giving this a HIGH FIVE because even though I started with the original recipe, and I ended up tweaking it a bit to suit OUR taste, it is an EXCELLENT "as is" recipe. I followed instruction...
1/3/2008
This is a good basic recipe that is easy to modify to your personal tastes. I used the frozen stir fry veggies I had on hand and added mushrooms, baby corn, & water chestnuts. Chicken broth is...
10/29/2007
This REALLY tasted great and with the corn starch, had the consistency of restaurant Chinese food. I LOVED how the chicken tasted after coating with cornstarch, and THEN frying in a pan. To ke...
1/22/2007
I made this recipe for my husband and my son and they both liked it. However, we all agreed that it needed a little something more. Some kind of sauce coating the chicken and vegetables. I assum...
6/19/2007
Well I cooked this recipe tonight for dinner and I loved it. I changed the recipe around a bit. I actually forgot that I didn’t have cornstarch so I tried substituting flour (2 tbls flour to e...
10/18/2009
The great thing about a stir-fry is that its like a bad day fishing, because its still ends up being a good day! You can add just about anything you want to the basic recipe and it will probably...