This is a go to recipe when I am tired, hungry and in need of satisfying sustenance. I have been making it since I lived in England. One frosty night, after a long day of lectures, my New Zealand friend Ian showed up on my doorstep with armload of movies. He was a welcome site, and while I insisted we start our marathon off with some dinner, he stole the show in my tiny kitchen. This one pot masterpiece is what emerged from my pantry. The biggest suprise was the addition of the pumpkin I was saving for pie. It gave me a whole new appreciation for the flavor.
- 4 boneless skinless chicken breast halves
- 3 tbsp cornstarch
- 2 tbsp San-J Organic Soy Sauce
- 1 tsp Garlic Ginger Salt
- 3 tbsp cooking oil, divided
- 2 cups broccoli florets
- 1 1/2 cup pumpkin cut into chunks
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 1 small onion, cut into wedges
- 1 cup water
- 1 tsp chicken bouillon granules
Cut chicken into 1/2 inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce and Garlic Ginger Salt; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tbsp oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, pumpkin, 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.
Serve with white or brown rice.
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Photo Credit: Julie Cecchini