10 oz. boneless, skinless chicken breast, cut into strips
Soy sauce to taste
Garlic powder to taste
4 tsp. peanut oil
1/2 c. broccoli florets
1/2 c. cauliflower florets
1/2 c. chopped onions
1/2 c. chopped carrots
1/2 c. celery, diagonally sliced
1/2 c. green pepper strips
4 tsp. cornstarch, dissolved in 1 c. water

In glass bowl, combine chicken, soy sauce, and garlic powder. Stir well and set aside.

Heat 2 teaspoons oil in large skillet or wok; stir in all the vegetables and stir fry 3-5 minutes or until onions are translucent. Remove vegetables to bowl. Heat remaining 2 teaspoons oil and add chicken. Stir fry until chicken is cooked, about 5 minutes. Return vegetables to skillet or wok, stir cornstarch mixture and continue cooking until sauce thickens. Divide evenly.