Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
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 the 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.
| 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 Florets |
| 1 cup celery; sliced into 1/2" pieces |
| 1 cup carrots; thinly sliced |
| 1 small onion; cut into wedges |
| 1 cup water |
| 1 teaspoon chicken bouillon granules |