Chicken Stir Fry

Serves: 2
Time: 25 mins

Ingredients

• 2 boneless, skinless chicken breast halves
• 10g cornstarch
• 15ml soy sauce
• 0.4g ground ginger
• 0.3g garlic powder
• 20ml cooking oil, divided
• 90g broccoli florets
• 60g sliced celery (1/2 inch pieces)
• 60g thinly sliced carrots
• 1/2 small onion, cut into wedges
• 120ml water
• 0.1g chicken bouillon granules

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.