1 c. canned ready-to-serve chicken broth, divided
1 tbsp. plus 1 tsp. reduced-sodium soy sauce
2 tsp. Chinese sesame oil, divided
1/2 tsp. garlic powder
1/4 tsp. ground ginger
10 oz. skinned & boned chicken breasts, cut into 1 inch pieces
1/2 c. each diagonally sliced celery, thinly sliced green bell pepper, thinly sliced red bell pepper & thinly sliced onion
1 c. sliced mushrooms
3 oz. drained, canned water chestnuts
1 tsp. cornstarch

In medium mixing bowl combine 1/2 cup broth with the soy sauce, 1 teaspoon oil and the garlic powder and ginger, mixing well; add chicken and stir to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes.

In 12-inch nonstick skillet or a wok heat remaining teaspoon oil over high heat; using slotted spoon, transfer chicken to skillet, reserving marinade, and cook, stirring quickly and frequently, until lightly browned, 2 to 3 minutes. Transfer chicken to plate and keep warm.

To same skillet, add celery, peppers and onion and stir-fry for 1 minute; add mushrooms and water chestnuts and stir-fry for 1 minute longer. Add cornstarch and remaining 1/2 cup chicken broth to reserved marinade, stirring to dissolve cornstarch; pour into skillet, add cooked chicken, and cook, stirring occasionally, until sauce is thickened and vegetables are tender-crisp, 3 to 5 minutes longer. Makes 2 servings.