Chicken Stir Fry

Linda Holzheimer

  • 4 half chicken breasts, de-boned, skinned and cut into pieces
  • 2 ½ cups broccoli, cut into florets
  • 1 ½ cups sliced mushrooms
  • 4 green onions, sliced diagonally
  • ½ cup vegetable oil
  • ½ t. garlic powder
  • ¼ t. ground ginger
  • 2 t. sesame seeds
  • ½ t salt
  • 1 cup chicken broth
  • 1 T. cornstarch

Heat ¼ cup of oil in wok and quick cook garlic and ginger.  Add chicken and sesame seeds and stir fry until brown, 4-5 minutes.  Remove from pan.  Heat remaining oil and add vegetables and salt and stir fry until crisp tender.  Mix cornstarch with bouillon, add to wok and stir until thickened.  Add chicken, toss all ingredients together and serve over rice

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