Rating: 4.5 stars 4.3
1218 Ratings
  • 5 star values: 682
  • 4 star values: 376
  • 3 star values: 102
  • 2 star values: 35
  • 1 star values: 23

'This is a tasty, healthy meal that everyone in my house enjoys!' reports Lori Schlecht of Wimbledon, North Dakota.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

284 calories; protein 28.8g; carbohydrates 14.9g; fat 12g; cholesterol 65.9mg; sodium 596.2mg. Full Nutrition
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