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.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 111 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 68.5mg||21 %|
|Sodium 253.4mg||9 %|
|Potassium 599.6mg||16 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.8g|
|Protein 29.5g||42 %|
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Calories per serving: 276
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