Prep Time
Cooking Time
Total Time
Type: Entree
Cuisine: Asian Influence
Yield: 6
  • Marinade
  • 1 c warm water plus 1 tsp Better Than Bouillon Organic No Chicken Base or chicken base, or equivalent amount of chicken granules, or 1 cup chicken broth (deleting the water above)
  • ¾ c low-sodium Soy Sauce
  • ¼ c Rice Wine Vinegar
  • 2 garlic cloves - chopped
  • 1" fresh Ginger Root - chopped
  • Stir Fry
  • 1 lb boneless, skinless chicken breast, cut into bite-size chunks
  • 4 tsp canola oil (divided)
  • 2 cups fresh broccoli florets
  • ½ cup sliced fresh carrots
  • 8 oz can water chestnuts, sliced
  • 1 cup sliced fresh mushrooms
  • 8 oz can bamboo shoots, sliced
  • 2 green onions, sliced
  • 2 tsp cornstarch
  • 2 cups hot cooked rice (white or brown, long grain)
  1. Make rice per package directions.
  2. While the rice is cooking prepare the marinade. Combine all of the marinade ingredients into a small bowl. Wisk. Remove ¾ cup and set aside.
  3. Add the chicken to the marinade. Refrigerate the meat in marinade 1-2 hours.
  4. While the meat is marinating and the rice cooking, wash and chop vegetables.
  5. After the meat has marinated, remove from marinade and discard the sauce (not the reserved sauce).
  6. Place 2 tsp canola oil in the bottom of a wok or deep pan on medium heat. Add the meat and brown.
  7. When the meat is nearly cooked through (about 5 mins) add the broccoli and carrots. Stir fry until crisp/tender (about 4 minutes).
  8. Add mushrooms, bamboo shoots and stir fry until tender - about 3 mins.
  9. Add green onions. Warm.
  10. Add cornstarch to reserved marinade. Add to skillet and bring to a light boil. Cook 2 minutes to thicken.
  11. Serve over warm rice.
Recipe by Baby to Boomer Lifestyle at