Ingredients
- 4 chicken breast (boneless skinless)
- 1 onion (cut into wedges)
- 240 ml water
- 180 gr broccoli flowerets
- 130 gr carrots thinly (sliced)
- 100 gr celery (sliced)
- 45 ml cooking oil divided
- 30 ml soy sauce
- 24 gr cornstarch
- 5 ml chicken bouillon granules
- 1 gr ginger (ground)
- 1 gr garlic powder
Cut chicken into 1 cm 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. In a large skillet or wok, heat 2 Tablespoon 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.
