- 1-1 1/2 lbs Chicken Breast, Cubed
- 1 pkg Frozen Broccoli Florets
- 1 pkg Frozen Pepper & Onion Stir Fry
- 1 pkg Fresh Thin Sliced Carrots
- 4 tbsp Soy Sauce
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 tbsp Chicken Bouillon Granules
- 1 tbsp Cornstarch
- 1 cup Cold Water
- 3 tbsp Cooking Oil Of Choice
In 2 separate bowls, mix 2 tbsp soy sauce, 1/2 tsp ground ginger, and 1/2 tsp garlic powder and set aside.
In another bowl mix cold water, cornstarch & chicken bouillon and set aside.
In a wok over med-high heat add oil and let heat up for a minute or two. Add cubed chicken and 1 of the bowls of soy mixture. Cook stirring often until chicken is cooked through.
Remove to a bowl and set aside while keeping it warm.
Heat 1 tbsp of oil in the wok and add broccoli, pepper and onion stir fry & carrots. Cook vegetables while stirring often until they are at your desired doneness. *** Note that the carrots normally take the longest to soften ***
Stir in the water mixture and continue to stir for 1-2 minutes.
Add the chicken back to the wok and continue to stir for another 1-2 minutes.
Add the other bowl of soy mixture to the wok and continue to stir for 1-2 minutes more.
Remove from heat and serve.
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