Chicken Stir Fry

ingredients

• 4 (4 oz) 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
• 2 cups broccoli florets
• 1 cup sliced celery (1/2 in. pieces)
• 1 cup thinly sliced carrots
• 1 small onion, cut into wedges
• 1 cup of water
• 1 tsp chicken bouillon granules

directions

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