Chicken Stir-Fry

4 (4 oz) boneless skinless chicken breasts halves

3 tbs cornstarch
2 tbs soy sauce
1/2 tsp ground ginger
1/4 tsp garlic powder
3 tbs cooking oil, divided
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 water
1 tsp chicken bouillon granules

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 adn shake well. Refrigerate for 30 min. In a large skillet or wok, heat 2 tbs of oil; stir-fry chicken until no longer pink, about 3-5 min. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 min or until crisp-tender. Add water bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Servings: 4