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Garlic-Ginger Chicken and Vegetables Stir Fry
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Garlic-Ginger Chicken Stir Fry

Boneless, skinless chicken breast meat, carrots, broccoli, onions and red peppers combine to make this deliciously healthy stir-fry.
Author: Terri @ that's some good cookin'

Ingredients

  • 1 1/2-2 pounds boneless, skinless chicken thighs or breasts, sliced into thin strips across the grain (I used chicken thighs for best flavor)
  • 1 carrot, sliced about 1/4" thick on a diagonal
  • 2 stalks broccoli, cut into florets
  • 1 medium onion, large dice
  • 2 stalks celery, cut on the diagonal a generous 1/4" thick (larger than 1/4", but smaller than 1/2")
  • 1 red pepper, large dice
  • 4-6 cloves garlic, chopped
  • 4 ounces weight mushrooms, quartered or thick-sliced (can be left whole if they are very small)
  • 1 inch nub of ginger, peeled and finely grated (I used a microplane)
  • 2 tablespoons peanut oil
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 1/2 cups chicken broth
  • 2 tablespoons corn starch

Instructions

  • Sprinkle the chicken with salt and pepper to taste. Set aside.
  • Heat a wok or large, heavy frying pan over high heat. Add oil and let it get really hot. Peanut oil is great for stir frying because it can really take the heat.
  • Carefully add the chicken. Cook and stir for about 3 minutes or just until the chicken is no longer pink. The thinner the chicken, the faster it cooks. Don't over-cook.
  • With a slotted spoon, remove chicken from wok to a plate. Set aside. There will be juices in the bottom of the work. Leave them there!
  • Add all of the vegetables, minus the mushrooms, to the wok. Cook and stir for 2 minutes and then add the mushrooms, powdered ginger, garlic powder, salt and pepper. Cook and stir until vegetables are crisp-tender.
  • Reduce heat and add the chicken back into the wok with the vegetables. Toss together and add 1 cup of the chicken broth.
  • Mix the cornstarch together with the remaining 1/2 cup of chicken broth and stir the mixture into the vegetables and chicken. Cook and stir until thickened. Serve over rice or cooked grain of choice.

Notes

An original recipe by Terri @ that's some good cookin'