Chicken Stir-Fry

Brian and I decided we needed to reevaluate our meals. We are going to try to eat more chicken and fish. This recipe was easy and really good. Owen is our extremely picky eater so we have to do things different for him EVERY meal.

4 boneless skinless chicken breast halves (1 lb.), cut into 1/2-inch strips
3 T. cornstarch
2 T. soy sauce
1/2 t. ground ginger
1/2 t. garlic powder
3 T. veg. oil, divided
2 C. broccoli florets
1 cup sliced celery (1/2-inch pieces) I omitted
1 cup thinly sliced carrots
1 small onion, cut into wedges I omitted
1 cup water
1 t. chicken bouillon granules

Place chicken in a lg. resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauch, ginger, and garlic powder; add to bag and shake well. Refrigerate 30 min. In a lg. skillet or wok, heat 2 t. of oil; stir-fry ck. until no longer pink, about 3-5 min. Remove and keep warm. Add remainig oil; stir-fry broccoli, celery, carrots, and onion for 4-5 min. or until crisp-tender. Add water adn bouilon. Return ck. to pan. Cook and stir until thickened and bubbly. Yield 4 servigs.

Enjoy!