CHICKEN STIR FRY RECIPES RECIPES

Steps:

• Cut chicken into 1/2 inch 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 tablespoons oil; stirfry 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.

Steps:

• In medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
• Heat 14-inch flat-bottomed wok or 12-inch skillet over high until drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to sides of wok and add chicken, spreading evenly into 1 layer in wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
• Swirl remaining 1 tsp oil in wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
• Serving size: 1 cup