Chicken Stir-Fry

Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 25 g cornstarch
• 30 ml soy sauce
• 0.9 g ground ginger
• 0.7 g garlic powder
• 45 ml cooking oil, divided
• 185 g broccoli florets
• 120 g sliced celery (1/2 inch pieces)
• 120 g thinly sliced carrots
• 1 small onion, cut into wedges
• 235 ml water
• 0.1 g chicken bouillon granules

Method

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.

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