1 lb. pkg. boneless, skinless chicken breast
1 lb. fresh broccoli
1 sm. onion
1 tbsp. ground ginger
2 tbsp. cornstarch
3-4 carrots
3 1/2 tbsp. soy sauce
1/4 tsp. garlic powder
1 1/4 c. water

Cut chicken into bite size pieces. Place in small bowl and add ginger, garlic powder, 1 tablespoon cornstarch and 1 1/2 tablespoons soy sauce. Mix and set aside.

Chop broccoli and onion. Slice carrots diagonally. In hot wok or skillet, stir fry chicken in 2 tablespoons oil until brown. Add vegetables and stir fry 2 to 3 minutes. Add water mixed with remaining soy sauce and cornstarch. Cover and cook 5 to 8 minutes or until carrots are semi tender.