Method

• Place the chicken in a resealable plastic bag. Add the cornstarch and toss to coat
• In a bowl combine the soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes
• Meanwhile cook the rice as per packet instructions. In a large pan, heat 2 tablespoons of oil. Remove the chicken from the bag but leave the marinade in it. Add the chicken and stir-fry until no longer pink - approx 3-5 minutes
• Remove the chicken and keep warm. Add the remaining oil and stir-fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp but tender
• Return the chicken to the pan and add the marinade from the bag. Cook until the chicken is warmed through. Keep stirring whilst cooking to prevent the food from sticking
• Serve the chicken with rice and vegetables