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|