1 tbsp. vegetable oil, divided
10 oz. skinned & boned chicken breasts, cut into 2 x 1/4 inch strips
3/4 c. celery, sliced
1/2 c. each thinly sliced carrots & chopped broccoli
1 garlic clove, minced
1/2 tsp. minced pared ginger root
3/4 c. mushrooms, sliced
1/2 c. onions, sliced into 1 inch pieces
1 (3 oz.) can water chestnuts, drained
1/2 c. canned ready to serve chicken broth
1 tbsp. cornstarch
2 tbsp. reduced sodium soy sauce

In 10 inch skillet, heat 1 1/2 teaspoons oil over high heat; add chicken and cook, stirring quickly and frequently until lightly browned on all sides, 2 or 3 minutes. Remove from pan and set aside. To same pan, add remaining 1 1/2 teaspoons oil and heat. Add celery, carrots, broccoli, garlic and ginger and stir fry until vegetables are tender-crisp, 2 or 3 minutes. Add mushrooms and onions and continue to stir-fry for 1 to 2 minutes. Add water chestnuts and stir-fry for 1 to 2 minutes longer. Combine broth and cornstarch, stirring to dissolve cornstarch; add to vegetable mixture along with soy sauce. Cook, stirring constantly until sauce is thickened 2 to 3 minutes. Return chicken to pan and cook until chicken is heated through, about 1 minute longer.