Chinese Chicken Stir Fry | Recipes and Ramblings with the Tumbleweed Contessa

After Christmas, I need something entirely different tasting. I was hungry for Chinese and decided a quick dinner was a stir fry with lots of veggies. I could do without the meat and it would be just as good. The crispy pieces of chicken coated in the cornstarch were nice. This is a quick one...


  • 3 chicken tenders cut in ¾” cubes
  • 2 tablespoons corn starch
  • Salt and pepper
  • 1/8 teaspoon red chili flakes
  • 1 teaspoon granulated garlic
  • 2 tablespoon vegetable oil
  • 2 stalks celery, sliced
  • ½ yellow onion, diced
  • ½ stalk fresh broccoli or 1 cup frozen broccoli florets
  • 4 ounces sliced mushrooms
  • 1 small tomato diced
  • 1 cup water or chicken broth (your choice)
  • 2 tablespoons Kikoman Low Sodium soy sauce


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