Chicken Stir Fry

Easy recipe alert! I am all about cheap, quick and simple meals. This is one for the books. Not only is it fun to make, but you can customize it as your own. This is a basic chicken stir fry recipe with vegetables and a really delicious sauce. I chose broccoli, water-chestnuts and onion for my veggies.  The process is very simple. Cook the chicken on the stove in a skillet, add the sauce and vegetables until ready. I served with fried rice and dinner is a done deal! 

 Ingredients: Water chestnuts, minced ginger, soy sauce, garlic powder, chicken broth, vegetable oil, corn starch, onion, broccoli and chicken (not pictured)

 Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes.

Heat 2 T oil in a nonstick pan over medium high heat and add the chicken when hot. Stir frequently.

 Combine 2 tablespoons soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon garlic powder in a small bowl.

Mix well.

 After chicken is cooked, add the soy sauce mixture and continue to cook until tender. 

While the chicken is cooking, chop a medium onion and prep 2 cups broccoli florets. 

Add all the veggies to the pan (water chestnuts if desired).

While dish is cooking mix 8 oz of chicken broth with 3 T corn starch until dissolved.

After about 5 minutes of cooking, add the chicken broth/ corn starch mixture. 

 Stir continuously until thickened and veggies are tender.

 Serve with rice (optional) and ENJOY!

Ingredients:

  • 1 pound skinless boneless chicken breast, cut into thin slices or cubes
  • 2 T vegetable oil
  • 2 T soy sauce
  • 1/2 t ground or minced ginger
  • 1/2 t garlic powder
  • 1 medium onion
  • 2 cups broccoli florets
  • 1 – 8 oz can drined water-chestnut (optional)
  • 8 oz chicken broth
  • 3 T corn starch
Directions:
  1. Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes.
  2. Heat 2 T oil in a nonstick pan over medium high heat and add the chicken when hot. Stir frequently.
  3. Combine 2 tablespoons soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon garlic powder in a small bowl. Mix well.
  4. After chicken is cooked, add the soy sauce mixture and continue to cook until tender. 
  5.  While the chicken is cooking, chop a medium onion. Prep 2 cups broccoli florets.
  6. Add all the veggies to the pan. Add a 8 oz can of drained water-chestnuts if you want.
  7. Stir and cook about 5 minutes.
  8. While dish is cooking mix 8 oz of chicken broth with 3 T corn starch until dissolved.
  9. After about 5 minutes of cooking, add the chicken broth/ corn starch mixture and stir continuously until thickened and veggies are tender.
  10. Cook longer for a bigger batch. 

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