Chicken Stir Fry

Ok, picture it: Mother's Day, you have expectations...don't lie. Well, I had put some chicken breasts in the fridge marinating on Saturday so they could be grilled...for me...on Mother's Day. Well, my husband is on a different schedule for work for 6 weeks and is now working nights, sleeping during the day. ( To his credit, he did want me to wake him up so he could cook dinner. ) I didn't of course. But, when I went to get the grill going, 1st, it was raining, 2nd there was no charcoal!

So, being the resourceful soul that I am (not), I dug through the fridge and discovered a nice big bag of chopped up vegies. Suddenly stir fry sounded good. In the past I have used a bottled stir fry sauce...just add it with water and your vegies and you are done. Well, I didn't have that bottle so I looked up a homemade recipe and tried it. www.allrecipes.com is where I found this one.

I really liked this recipe. It was so simple, but had a great flavor. Quick too.

4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cooking oil, divided

2 cups broccoli florets

1 cup sliced celery (1/2 inch pieces) (I used a mix of broccoli, cauliflower and carrots no celery)

1 cup thinly sliced carrots

1 small onion, cut into wedges ( I didn't have an onion so I didn't use one)

1 cup water

1 teaspoon chicken bouillon granules

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.

3. Serve over cooked rice.