Ingredients:
3/4 cup hot water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 MAGGI Chicken Flavor Bouillon Cube
1/2 teaspoon granulated sugar
1/2 teaspoon ground ginger
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breast halves, cut into strips
1 to 2 cloves garlic, finely chopped
4 cups assorted chopped vegetables (broccoli, carrots and celery)
4 cups hot cooked rice
Directions:
COMBINE water, soy sauce, cornstarch, bouillon, sugar and ginger in a small bowl.
HEAT 1 tablespoon oil in large skillet or wok over high heat; stir-fry chicken and garlic for 3 to 4 minutes or until chicken is no longer pink. Remove from skillet; keep warm. Heat remaining oil in skillet; stir-fry vegetables for 2 to 3 minutes or until crisp-tender. Add chicken and bouillon mixture; cook, stirring occasionally, until mixture boils and thickens. Serve over rice.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
10 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
