Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 flowerets
   1      cup           sliced celery -- 1/2" pieces
   1      cup           carrots -- thinly sliced
   1      small         onion -- cut into wedges
   1      cup           water
   1      teaspoon      chicken bouillon granules

Preparation:

Cut chicken into 1/2" 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. In a large skillet or wok, heat 2 Tablespoon 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.