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

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.