Chicken Stir-Fry

4.4
(1,219)

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

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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

  1. 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.

  2. 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.