Chicken Stir Fry

Serves: 2
Time: 25 mins


  • 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.