1 1/2 lbs. chicken breast, thinly sliced
1/2 c. green bell peppers, thinly sliced
1/2 c. red bell peppers, thinly sliced
1/2 c. celery, sliced diagonally
1 c. mushrooms, sliced
1 c. broccoli, cut up
3 oz. water chestnuts, drained & sliced
1/2 c. carrots, sliced

Put 2 tablespoons canola oil in 12 inch skillet or wok. Heat oil until hot, add chicken. Stir-fry for approximately 5 to 7 minutes and then add the following sauce:

1 c. bouillon broth, thickened with 1 tbsp. cornstarch (bouillon broth = 1 c. water & 1 chicken bouillon cube)
2 tbsp. sodium reduced soy sauce
1/2 tsp. garlic powder
1/4 tsp. ground ginger

Add sauce to chicken, then add vegetables. Stir-fry until vegetables are cooked al dente. Serve over cooked rice.