Stir-Fry Chicken: 1997 Country Cookbook
Popular, healthy chicken main course for 4 for a long time.
This recipe comes from a small-town cookbook created from local recipes to celebrate the centennial of the community (1897-1997) by the Carrollton Community Club, Carrollton, Iowa, p. 202.
The photo image is generic stir-fry chicken courtesy of Wikimedia Commons.
Do you use stir-fry in your home?
Do you use stir-fry in your home?
Serving Size
Serves: 4
Ingredients
- 4 boneless
- skinless chicken breast halves (1 lb.)
- 3 T. cornstarch
- 2 T. soy sauce
- 1/2 tsp. ground ginger
- 1/4 tsp. garlic powder
- 3 T. cooking oil
- divided
- 2 c. broccoli flowerets
- 1 c. sliced celery
- 1/2 " pieces
- 1 c. thinly-sliced carrots
- 1 sm. onion
- cut into wedges
- 1 c. water
- 1 tsp. chicken bouillon granules
Instructions
- Cut chicken into 1/2-inch 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, 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 vegetables for 4 to 5 minutes, or until tender-crisp. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Serve over rice. Makes 4 servings.
