Chicken Stir Fry

Ingredients:

- 4 (4oz) chicken breast, cut into 1/2 inch strips (bite size pieces)

- 3 tablespoons cornstarch

- 4 tablespoons soy sauce, divided

- 1 teaspoon ground ginger

- 1/2 teaspoon garlic powder

- 1 tablespoon brown sugar

- 3 tablespoons cooking oil, divided

- 2 cups broccoli florets

- 1 cup sliced celery (1/2 inch pieces)

- 1 cup thinly sliced carrots

- 1 small onion, cut into wedges

- 1 cup water

- 1 teaspoon chicken bouillon granules

- red pepper (to taste)

1.  Place chicken in a resealable bag.  Add cornstarch and toss to coat.  Combine 2 tablespoons soy sauce, brown sugar, ginger, and garlic powder; add to bag and shake well.  Refrigerate for 30 minutes.

2.  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 and remaining soy sauce; 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 sauce is thickened and bubbly.

*Add red pepper for heat.

Enjoy!