Ingredients

4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cooking oil, divided

2 cups broccoli florets

1 cup sliced celery (1/2 inch pieces)

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup water

1 teaspoon chicken bouillon granules

Directions

Preparation

  1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

  2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

  3. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.