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. In a large skillet or wok, heat 2 tablespoons 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. Diabetic Exchanges: One serving (prepared with light soy sauce and low-sodium bouillon) equals 3 lean meat, 2 vegetable, 1 fat, 1/2 starch also, 306 calories, 239 mg sodium, 73 mg cholesterol, 18 gm carbohydrate, 30 gm protein, 14 gm fat.
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