1. 1-1 1/2 lbs Chicken Breast, Cubed
  2. 1 pkg Frozen Broccoli Florets
  3. 1 pkg Frozen Pepper & Onion Stir Fry
  4. 1 pkg Fresh Thin Sliced Carrots
  5. 4 tbsp Soy Sauce
  6. 1 tsp Ground Ginger
  7. 1 tsp Garlic Powder
  8. 2 tbsp Chicken Bouillon Granules
  9. 1 tbsp Cornstarch
  10. 1 cup Cold Water
  11. 3 tbsp Cooking Oil Of Choice


  1. In 2 separate bowls, mix 2 tbsp soy sauce, 1/2 tsp ground ginger, and 1/2 tsp garlic powder and set aside.

  2. In another bowl mix cold water, cornstarch & chicken bouillon and set aside.

  3. 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.

  4. Remove to a bowl and set aside while keeping it warm.

  5. 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 ***

  6. Stir in the water mixture and continue to stir for 1-2 minutes.

  7. Add the chicken back to the wok and continue to stir for another 1-2 minutes.

  8. Add the other bowl of soy mixture to the wok and continue to stir for 1-2 minutes more.

  9. Remove from heat and serve.

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