Recipes Chicken Stir-Fry 4.4 (1,219) 820 Reviews 11 Photos 'This is a tasty, healthy meal that everyone in my house enjoys!' reports Lori Schlecht of Wimbledon, North Dakota. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Ingredients 4 (4 ounce) boneless skinless chicken breast halves 3 tablespoons cornstarch 2 tablespoons soy sauce ½ teaspoon ground ginger ¼ teaspoon garlic powder 3 tablespoons cooking oil, divided 2 cups broccoli florets 1 cup sliced celery (1/2 inch pieces) 1 cup thinly sliced carrots 1 small onion, cut into wedges 1 cup water 1 teaspoon chicken bouillon granules Directions 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. Tips 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. I Made It Print