3 chicken breasts, deboned & skinned
1/4 c. soy sauce
1/4 tsp. ginger
1/4 tsp. garlic powder
1 c. chicken broth
2 tsp. cornstarch
1 tbsp. oil
1/4 c. celery, diced
1/2 c. snow peas
1 sm. can water chestnuts
1 sm. onion, diced
1 sm. carrot, sliced
1/4 c. mushrooms, sliced

Marinate chicken breasts in first 3 ingredients for 3 to 4 hours; turn chicken once. Cut breasts into strips. In large saute skillet, add 1 tablespoon oil and heat to medium-high. Add chicken and cook until done (about 5 minutes), constantly stirring. Remove chicken from pan and add vegetables, stirring constantly another minute. Add broth and marinade liquid to vegetables, and steam until desired tenderness. Dissolve cornstarch in 2 tablespoons water. Add chicken back to vegetables. Add cornstarch and stir until thickened. Serve over bed of rice. Serves 2.