Stir-Fried Chicken Recipe

Name: Stir-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 half chicken breasts, skinless, boneless, cut crosswise in strips; 4 stalks celery, sliced thin; 1 medium onion, cut in 6 to 8 wedges; 1 can mixed Chinese vegetables; 2 chicken bouillon cubes; 2 Tbsp. soy sauce; 4 tsp. cornstarch; 1 tsp. salt; 1/4 tsp. ginger; 3 Tbsp. oil

Servings: persons

4 half chicken breasts, skinless, boneless, cut crosswise in strips
4 stalks celery, sliced thin
1 medium onion, cut in 6 to 8 wedges
1 can mixed Chinese vegetables
2 chicken bouillon cubes
2 Tbsp. soy sauce
4 tsp. cornstarch
1 tsp. salt
1/4 tsp. ginger
3 Tbsp. oil

1
Stir-fry celery, onion, salt and ginger in hot oil until tender-crisp (3 to 5 minutes).
2
Remove with slotted spoon.
3
Add chicken to hot oil and stir-fry until no longer pink (10 minutes). Return vegetables to pan with chicken.
4
Drain canned vegetables and add to pan.
5
Add bouillon cubes and stir until dissolved.
6
Combine soy sauce and cornstarch until smooth.
7
Add to chicken and vegetables and cook until sauce boils and thickens.
8
Serve over hot rice.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 half chicken breasts, skinless, boneless, cut crosswise in strips, 4 stalks celery, sliced thin, 1 medium onion, cut in 6 to 8 wedges, 1 can mixed Chinese vegetables, and more.

Yes, Stir-Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Chicken

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