Easy Garlic Chicken and Corn Stir-Fry Recipe

INGREDIENTS

4 boneless skinless chicken thighs, cut into 1-inch squares 1 tablespoon soy sauce 4 cloves garlic, 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 stalks celery, cut into 1-inch slices 1 package (10 ounces) frozen corn, thawed and drained 2 cups hot cooked rice

PREPARATION:

1. Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
2. 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.

This recipe appears in: Asian