Chicken Stir-fry

Ingredients

4 (4-ounce) boneless skinless chicken breasts

3 tablespoons cornstarch

2 tablespoons low-sodium soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons canola oil, divided

1 1/2 tablespoons brown sugar

2 cups small broccoli florets (or cauliflower, optional)

1 cup sliced celery, 1/2-inch pieces

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup small shiitake mushrooms

1 cup water

1 teaspoon chicken bouillon granules (see note)

1/2 (12-ounce) package Chinese noodles, cooked

Rhonda 030311

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