Chicken Stir Fry

I tweaked the recipe just a little to add a little more zip, and now it's yummmmmy.  The kids all chowed down on it too.  I was impressed.

• 4 (4oz) boneless, skinless chicken breast halves
• 3 TBS corn starch
• 2 TBS soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/2 tsp garlic salt
• 3 TBS cooking oil, divided (I used olive oil)
• 2 cups broccoli floretts
• 1 cup sliced celery (didn't add)
• 1 cup thinly sliced carrots
• 1 small onion, cut into wedges
• 1 cup water
• 1 tsp chilcken bouilon granules  (I replaced this and the water with a cup of chicken broth)

1. Cut chicken into 1/2-in. 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.
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; 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.