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

Allrecipes Member

Recipe Summary test

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

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.

    Advertisement
  • 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
Advertisement

Reviews (1216)

Rating: 5 stars
08/08/2007
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 add it at when I put in the broccoli at the end. Once the broccoli is 1/2 done I add the soy sauce, ginger and garlic. I notice if you add it earlier the flavor becomes more mild as it cooks. Read More
(1219)
Rating: 5 stars
08/31/2007
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 instructions to a tee until the celery. I haven't heard of too many stir fry recipes calling for celery that I liked in the past, so I REPLACED the celery for the same amount of green cabbage. The amount of water it called for, at that point I felt would have been too wet for us (perhaps using the cabbage instead of celery???) I used only 1/4 cup of water and bullion. I also added after tasting it, another full table spoon of soy sauce and a tsp of crushed garlic. this made my husband say, "WOWIE WOW WOW WOW!" (He is usually a ONE WOW guy and THAT is even a good thing!) Thank you for a great recipe that is good AS IS and can be tweaked and probably STILL just as GOOD. THANKS! Read More
(533)
Rating: 4 stars
01/03/2008
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 my sub for bouillon. I agree with many of the posters who said it needs more spice and also those who had to use a little extra cornstarch to thicken the sauce. During the last few minutes of cooking, I added red pepper, garlic powder, and soy sauce for more flavor and a handful of cashews for a little crunch. My family gave my version 4 stars. This is a good recipe to play around with and add your own touches. Read More
(225)
Advertisement
Rating: 5 stars
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 keep cals low, I used Pam Olive Oil Spray, and it worked great. Actually maybe better because it browned very nicely. Chicken breast is hard to keep moist anyway, and this method was excellent. Half of the corn starch stuck to the bag, so I diluted 2 TBSP corn starch in chicken broth and added after everything was combined. It thickened right up! Needs more salt, but some may not want it. GREAT recipe! Read More
(126)
Rating: 3 stars
01/22/2007
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 assumed that the water and bouillon would do that, but it didn't. It just cooked down to almost nothing. I will make this recipe again but I will try putting some kind of sauce along with it. Read More
(100)
Rating: 5 stars
06/19/2007
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 each 1 tbls cornstarch)… which I heard could be used, but I don’t really think it worked. So in turn, the sauce was thin but we ate it over rice and it was still very delicious. I also used about a half a tbls of fresh ginger instead of ground because it was what we had. To the vegetable mixture, I added some mushrooms and corn. I liked this recipe very much and will most fix it again. Read More
(82)
Advertisement
Rating: 5 stars
04/03/2008
ADD 2 TABLESPOONS OF WORCESTERSHIRE!!!! DELICIOUS! Read More
(67)
Rating: 4 stars
10/19/2009
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 end up good. My girlfriend and I added bok choy and Chinese noodles. And a bag of frozen veggies helped speed up the process. The ginger coated chicken was very good and the Chinese noodles were a refreshing change over the standard white rice. If you use the Chinese noodles, just be aware they cook much faster than regular pasta. So grab your chopsticks and dig in! Read More
(56)
Rating: 5 stars
10/28/2006
This was easy and good. I found at the end of cooking you need to add more ginger. Everyone in my home enjoyed it. Read More
(55)