Chicken Stir Fry

4  ounces		boneless skinless chicken breast
3  tablespoons		cornstarch
2  tablespoons		soy sauce
1/2  teaspoon		ground ginger
1/4  teaspoon		garlic powder
3  tablespoons		cooking oil
2  cups		broccoli florets
1  cup		sliced celery
1  cup		thinly sliced carrots
1		small onion, cut into wedge
1  cup		water
1  teaspoon		chicken bouillon granules

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Stir Fry ingredients. The serving size for any ingredient in Chicken Stir Fry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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. 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.