Garlic Chicken and Corn Stir-Fry

Name: Garlic Chicken and Corn Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

(1)

Recipe by BamaBelle30

Quick weeknight meal! You could cook the rice while the chicken marinates!

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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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