Chicken Stir-Fry

• 4 boneless skinless chicken breast halves
• 3 tbsp. cornstarch
• 2 tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/4 tsp. garlic powder
• 3 tbsp. cooking oil, divided
• 2 cups broccoli flowerets
• 1 cup celery, sliced in 1/2-inch pieces
• 1 cup carrots, thinly sliced
• 1 sm. onion, cut into wedges
• 1 cup water
• 1 tsp. chicken bouillon granules

1. Cut chicken into 1/2-inch strips; place in a resealable plastic bag.
2. Add cornstarch and toss to coat.
3. Combine soy sauce, ginger and garlic powder; add to bag and shake well.
4. Refrigerate for 30 minutes.
5. In a large skillet or wok, heat 2 Tablespoon of oil; stir-fry chicken until no longer pink, about 3-5 minutes.
6. Remove and keep warm.
7. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
8. Add water and bouillon.
9. Return chicken to pan.
10. Cook and stir until thickened and bubbly.

chicken, cornstarch, soy sauce, ground ginger, garlic powder, cooking oil, broccoli flowerets, celery, carrots, onion, water, chicken bouillon granules

Taken from www.foodgeeks.com/recipes/3025 (may not work)