Chicken Stir-fry Recipe

Chicken Stir-fry

This recipe is adapted from Food.com

4 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
4 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1/4 cup soy sauce
1 tablespoon sake (optional)
1/4 teaspoon Chinese five spice powder
1 teaspoon Kaiulani Hawaiian Cajun seasoning (optional)
1 teaspoon Kaiulani Exotic Hot Curry seasoning (optional)
1 teaspoon chicken bouillon granule

1. 1
   Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
2. 2
   Add cornstarch and toss to coat.
3. 3
   Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
4. 4
   Refrigerate for 30 minutes.
5. 5
   In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
6. 6
   Remove and keep warm.
7. 7
   Add remaining oil; stir fry broccoli, celery, carrots, and onion separately until crisp-tender.
8. 8
   Mix water, soy sauce,  sake, five spice, Hawaiian Cajun, Exotic Curry, and bouillon.
9. 9
   Return chicken and vegetables to pan. Add the liquid and mix.
10. 10
    Cook and stir until thickened and bubbly.