Try this delicacy today!
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 sliced celery
1 Cup thinly sliced carrot
1 Small onion, cut into wedges
1 Cup water
1 Teaspoon chicken bouillon granule
Cut chicken into 1/2 inch 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 tablespoons 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.
Serve over rice or noodles.