Ingredients
- 4 boneless skinless chicken breast halves (1 lb.)
- 3 Tbsp. cornstarch
- 1/2 c. Ott's Vidalia Onion Dressing
- 1 Tbsp. soy sauce
- 3 Tbsp. canola oil, divided
- 2 c. broccoli florets
- 1 c. sliced celery (1/2-in. pieces)
- 1 c. thinly sliced carrots
- 1 small onion, cut into wedges
- 1 c. water
- 1 tsp. chicken bouillon granules
Preparation
Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Add cornstarch, Ott's Vidalia Onion Dressing, and soy sauce; then shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry 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.
