Corn And Celery Stir Fry Recipes

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CHICKEN STIR-FRY



Chicken Stir-Fry image

Make and share this Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

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
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Steps:

  • Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
  • Add cornstarch and toss to coat.
  • Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
  • Refrigerate for 30 minutes.
  • In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
  • Remove and keep warm.
  • Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
  • Add water and bouillon.
  • Return chicken to pan.
  • Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9

GARLIC CHICKEN AND CORN STIR-FRY



Garlic Chicken and Corn Stir-Fry image

Make and share this Garlic Chicken and Corn Stir-Fry recipe from Food.com.

Provided by BamaBelle30

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken thighs, cut into 1-inch squares
1 tablespoon soy sauce
4 garlic cloves, minced
1/4 teaspoon black pepper
1/2 cup chicken broth
3/4 teaspoon onion powder
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 large red bell pepper, cut into 1-inch squares
2 large stalk celery, cut into 1-inch slices
1 (10 ounce) package frozen corn, thawed and drained
2 cups hot cooked rice

Steps:

  • Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
  • Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside.
  • Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes.
  • Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens.
  • Serve over rice.

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