Chicken Stir-Fry

Ingredients

• Chicken breast

  raw

  1 lb or 454g

• Cornstarch

  3 tbsp or 23g

• Tamari soy sauce

  2 tbsp or 36g

• Chicken bouillon

  Mazola

  1 tsp or 4g

• Ground ginger

  ½ tsp or 0.9g

• Garlic powder

  ¼ tsp or 0.8g

• Olive oil

  3 tbsp or 41g

• Broccoli

  cooked, boiled, drained, salted

  2 cup, chopped or 312g

• Celery

  raw

  1 cup chopped or 101g

• Carrots

  raw

  1 cup chopped or 128g

• Onion

  raw

  ½ cup, chopped or 80g

• Water

  1 cup or 237g

• Brown rice

  long-grain, raw

  2 cup or 370g

Directions

1. Cut chicken into 1/2-in. 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.
2. In a large skillet or wok, heat 2 tablespoons 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.