4 boneless chicken breasts
3 Tbsp. corn starch
2 Tbsp. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder
3Tbsp. cooking oil-divided
bag of frozen stir-fry veggies or 3-5 cups of any veggies in your fridge.
1 cup chicken stock or water with a bouillon cube
Cut chicken into bite size pieces. Place pieces in a resealable bag. Add corn starch and toss to coat. Combine soy sauce, ginger, and garlic powder- add to bag ans shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 Tbsp. oil. Stir-fry chicken until no longer pink (about 3-5 minutes). Remove chicken from pan and keep warm. Add remaining oil and veggies. Stir-fry for about 4-5 minutes. Add water with bouillon or chicken stock. Return chicken to the pan. Cook and stir until thickened and bubbly.
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