Stir-Fried Chicken – a delicious recipe with chicken breasts, garlic, ginger root, cornstarch, water, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove strings from pea pods.
2
Place in boiling water.
3
Boil 1 minute.
4
Drain.
5
Rinse under cold water.
6
Drain.
7
Mix cornstarch and water.
8
Add soy sauce.
9
Reserve.
10
Cut boned and skinned chicken in 1/4-inch slices.
11
Heat wok.
12
Spray with Pam or small amount of oil.
13
Add chicken, garlic and ginger root.
14
Cook until chicken nicely browns over high heat.
15
Stir constantly.
16
When chicken is done, remove from skillet.
17
Add 2 tablespoons of oil and mushrooms. Cook until tender and add green pepper and carrots.
18
Cook and stir until desired doneness.
19
Add chicken broth.
20
Heat to boil.
21
Stir in cornstarch until thick.
22
Add pea pods and soy sauce.
23
Serve over rice.
24
Any vegetable may be added besides pea pods.
154
kcal
Calories
2
g
Fat
14
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 whole chicken breasts, 2 cloves garlic, 1 tsp. chopped ginger root, 2 Tbsp. cornstarch, 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.
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