Chicken Stir Fry
1 pkg. chicken breast (1-2 pounds)
3 T. cornstarch
2 T. soy sauce (can use low sodium)
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 T. cooking oil, divided
2 c. broccoli florets (or any other in season vegetable-green beans, asparagus, whatever)
1 small onion diced
1 c. water
1 tsp. chicken flavored bullion cubes
Cut chicken into bite size chunks and place in a ziploc. Add the cornstarch and shake to coat. Next, add the soy sauce, ginger and garlic. Shake to coat and refrigerate for 30 minutes.
In a large skillet add 2 T. oil and saute the chicken until no longer pink. Remove from the pan and add the last tablespoon of oil to the pan. Add the vegetables and onion and cook 4-5 minutes or til crisp tender. Add water and bullion and return the chicken to the pan. Cook and stir until sauce is thickened. You could also put on the lid for a minute if you like the vegetables cooked more tender.
Serve over rice. (I love brown rice, but the fam. likes white.)