Chicken Stir Fry

How to Make Chicken Stir Fry

(See below for pictures.)

Note: This was my first time making this recipe and we all LOVED it! It came out awesome. The recipe that I followed did not include green pepper and water chestnuts.

I thought it would be nice to add them the next time I make it, so I added them to the recipe to make it my own. Also note that in the pictures I'm about to post, you will not see broccoli.

That's because when it was done, I kept thinking to myself that something was missing. Something green. And then I realized later when I started to add the recipe to my blog that I forgot to add the broccoli! Duh! I bought it but forgot to add it! Even without the broccoli, though, it was so yummy! Everyone loved it.

Chicken Stir Fry Recipe

Prep Time: 30 minutes

Cook Time: 30-40 minutes all together for everything involved

Servings: 6 people (for larger servings or to serve more people, change measurements. If I had company, I would just double everything.)

Ingredients:

1 package of chicken tenderloins or 4 boneless skinless chicken breast halves, sliced into strips
1 cup of thin sliced carrots
1 cup of sliced celery
1 large green pepper, cut into wedges
1 cup of water chestnuts
2 cups broccoli florets
1 small onion, cut into wedges
3 tablespoons of cornstarch
1/2 tsp of ground ginger
1/4 tsp garlic powder
2 tablespoons of soy sauce
3 tablespoons cooking oil, 2 for the chicken, 1 for the vegetables
1 cup of water
1 tsp chicken bouillon granules
2-3 cups of medium-grain rice to 4-6 cups of water for when the stir fry is finished.

Chicken Stir Fry Directions:

1.) Cut chicken into 1/2 inch strips before or after cooking - depends on how you like to do things. Place chicken into resealable bag. Add cornstarch and toss to coat. In a small bowl, 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 on medium to low heat for about 5 - 10 minutes. Remove chicken and keep warm. Add 1 tablespoon of oil, broccoli, celery, green pepper, onion, carrots and water chestnuts and stir-fry until crisp-tender.

3.) Add water and chicken bouillon. Return chicken to pan and cook until sauce thickens, stirring occasionally.

4.) Since the stir fry doesn't take long to cook once you've reached step 2, you could always start cooking your rice before you start step 2. If you're making 2 cups of rice, bring 4 cups of lightly salted water to a boil. Once the water reaches a boil, stir in 2 cups of rice, bring to a boil, cover, reduce heat to medium-low and cook for 20 minutes. If you're making 3 cups of rice, use 6 cups of water instead of 4. (Follow the package instructions for your rice. I use River Rice.

Updated on 1/27/2014: I can not believe that I forgot to add in the rice to this recipe. What is stir fry without rice? Wow, I must have been exhausted when I typed up this one, lol. Edited to add Step FOUR!

Enjoy!