Chicken & Vegetable Stir-Fry

Yuuuummmmmmmmm! Chinese foooood! My husband is from Mexicali, Mexico where there is some amazing Chinese food. It's weird, but it's sooo true. We actually crave that Chinese food quite often. Anyways, I found this recipe and for us it's good. Trust me it does not compare to the Chinese food in Mexicali, but it's still tasty and makes a good dinner. I found this recipe here. I only changed what types of vegetables I put in the stir-fry. Ok so here's how to make it!

Chicken & Vegetable Stir-Fry

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Prep: 20 minutes Refrigerate: 30 minutes Cook: 15 minutes Total: 1 hour 5 minutes

Ingredients:

4 chicken tenderloins or 2 chicken breasts

Salt

Pepper

Seasoning Salt

3 Tbsp cornstarch

2 Tbsp soy sauce

1/2 tsp ground ginger

1/4 tsp garlic powder

3 Tbsp cooking oil, divided

1 cup frozen broccoli florets

10 baby carrots or 1 whole carrot thinly sliced

1/2 cup frozen corn

4 slices of onion, diced finely

1 cup water

1 tsp chicken bouillon granules

Cookware:

1 big cutting board

Kitchen shears 

1 gallon plastic bag

1 small bowl

1 small cutting board

Knife

Skillet or wok

Tongs

Plate

Spoon

Preparation:

1. Cut chicken into bite size pieces. Season with a few dashes of salt, pepper, and seasoning salt.

2. Place in gallon plastic bag. Add cornstarch and toss to coat.

3. Combine soy sauce, ginger and garlic powder in small bowl. Add to bag and shake well. Refrigerate for 30 minutes.

4. Cut up carrots and dice onion while chicken is refrigerating.

5. In a large skillet or wok, heat 2 Tbsp of oil. Stir-fry chicken until no longer pink, about 5-6 minutes. Move to place and keep warm.

6. Add remaining 1 Tbsp of oil. Stir-fry broccoli, corn, carrots, and onion for 4-5 minutes or until crisp-tender.

7. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly (about 5-6 minutes). Serve over rice and enjoy!

Step by Step Photos

1. Gather ingredients and cookware. 

1. Cut chicken into bite size pieces.

2. Season with a few dashes of salt, pepper, and seasoning salt.

3. Place in gallon plastic bag. Add cornstarch and toss to coat.

4. Combine soy sauce, ginger and garlic powder in small bowl.

5. Add to bag 

and shake well.

6. Refrigerate for 30 minutes.

7. Cut up carrots

and dice onion while chicken is refrigerating.

8. In a large skillet or wok, heat 2 Tbsp of oil. If making rice, this is when I would start boiling my water for the rice.

9. Use tongs to stir-fry chicken until no longer pink, about 5-6 minutes.

10. Move to place and keep warm.

11. Add remaining 1 Tbsp of oil. Stir-fry broccoli, corn, carrots, and onion for 4-5 minutes or until crisp-tender.

12. Add water and bouillon.

If you've never seen chicken bouillon, this is what it looks like. I usually get this down the spices aisle or possibly near the soups.

13. Return chicken to pan.

14. Cook and stir until thickened and bubbly (about 5-6 minutes).

15. Serve over rice and enjoy!

I hope you try this recipe and enjoy it just as much as we do! Cooking can be easy, but you just got to jump in and try it out. Don't be afraid to try something new! Any comments, questions, or suggestions just let me know below!

Happy cooking!

Katrina