Ingredients:
1 lb. chicken tenderloins
3 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 Tablespoons vegetable 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
3 cups water, divided
1 teaspoon chicken bouillon granules
1 cup rice (preferably whole grain)
Salt and pepper to taste

Directions:
Cut the chicken into 1/2-inch strips and place in a resealable plastic bag. Add the cornstarch, close the bag and toss to coat. In a small bowl, combine the soy sauce, ginger and garlic powder; add to the bag and shake well. Refrigerate for 30 minutes. In a medium pot, bring 2 cups of water to boil and add a pinch of salt before adding the rice. Let simmer covered for 20 minutes or longer for whole grain rice. Heat a large skillet or wok, and then add 2 Tablespoons of the oil and heat until it’s hot. Stir-fry the chicken until it’s no longer pink—about 3-5 minutes. Remove the chicken and keep warm in a covered dish in the oven. Add the remaining oil to the skillet and let it heat up. Stir-fry the broccoli, celery, carrots and onion for 4-5 minutes or until the vegetables are slightly crisp but still tender. Add 1 cup of water and bouillon. Return the chicken to the pan. Cook and stir until thickened and bubbly. Season with salt and pepper and serve over rice. Serves 4.