Recipe: Chicken Vegetable Stir-Fry

I found this recipe in an old Quaker's Oatmeal cook book my mother-in-law passed along to me. I thought it would be good to try because you make your own breading for the chicken. Knowing how to do this might come in handy when we are in Egypt when ready made products are not easy to find and are incredibly expensive!

This was an easy recipe and everyone in my family enjoyed it. Next time I will make more sauce for the veggies because the rice was a little dry and I will use more broccoli.

Chicken Vegetable Stir-Fry

¾ cup Quaker oats
½ t ground ginger
¼ t garlic powder
¼ t salt
1 ¼ pounds skinless boneless chicken breast, cut into 1-inch strips
3 T oil, divided
2 cups broccoli flowerets
1 cup bell pepper strips
½ cup sliced green onions
1 t chicken flavor bouillon
1 cup hot water
1 T cornstarch
1 T soy sauce

Place first 4 ingredients in blender or food processor; cover. Blend about 1 minute, stopping occasionally to stir; pour mixture into plastic bag.
Place chicken pieces in bag; shake until well coated.
In large skillet, heat 2 T oil over medium-high heat.
Stir-fry chicken about 6 minutes or until evenly browned and tender. Transfer to serving plate; keep warm.
Heat remaining 1 T oil in skillet; add broccoli, bell pepper, and onions; stir-fry 3-4 minutes or until crisp-tender.
Dissolve bouillon in water. Combine cornstarch and soy sauce, mixing well.
Add broth and cornstarch mixture to vegetables. Cook 1-2 minutes or until sauce is thickened and clear. Spoon vegetable mixture over chicken.

Serve over rice.