4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch 2-4 tablespoons soy sauce*
1/2-1 teaspoon ground ginger*
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 package frozen Asian Medley Vegetables
1/4 C. water
1 teaspoon chicken bouillon granules
*Add soy sauce and ginger to your own liking. I use about 3 Tbls soy sauce and about 3/4 tsp ginger
Directions:
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch, Ginger and Garlic Powder and toss to coat. Add to Soy Sauce to bag and shake well. Refrigerate for 30 minutes.
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 vegetables until crisp-tender and heated through. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
DELICIOUS!
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