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Chicken Stir Fry

Chicken Stir Fry

Lots of veggie chopping, but then quick to make.


  • 4 chicken breasts (cut into 1/2″ strips)
  • 3 tbsp cornstarch
  • 2 tbsp soy sauce
  • 1 tsp ginger (minced)
  • 2 cloves garlic (minced)
  • 3 tbsp oil (divided)
  • 2 c broccoli florets
  • 1 c celery (thinly sliced)
  • 1 c carrots (thinly sliced)
  • 1 sml onion (cut into wedges)
  • 1 c water
  • 1 tsp chicken bouillon granules
  • peanuts or cashews to garnish


  1. Place chicken strips in a large ziplock bag. Add cornstarch and toss to coat.
  2. Combine soy sauce, ginger and garlic then add to the bag and shake well. Refrigerate 30 minutes.
  3. Heat 2 tbsp oil in large skillet and stir-fry chicken until no longer pink, about 3-5 mintues. Remove from skillet and keep warm.
  4. Heat remaining 1 tbsp oil in skillet and stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
  5. Add water and bouillon.
  6. Return chicken to skillet and stir until thickened an bubbly.