Ingredients
1 pound boneless skinless chicken breasts, cut into thin strips2 teaspoons canola oil2 medium carrots, julienned2 cups broccoli florets3-1/4 cups water, divided3 teaspoons chicken bouillon granules1 tablespoon reduced-sodium soy sauce1/2 teaspoon ground ginger1/4 cup cornstarch4 cups hot cooked rice
Preparation
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
