Chicken Stir-Fry

• 4 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 cup thinly sliced carrot
• 1 small onion, cut into wedges
• 1 cup water
• 1 teaspoon chicken bouillon granule

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 tablespoons oil; stirfry 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, cooking oil, broccoli florets, celery, carrot, onion, water, chicken bouillon granule

Taken from www.food.com/recipe/chicken-stir-fry-32652 (may not work)