In a large skillet or wok, heat 2 TBSP of oil; stir-fry chicken until no
longer pink, about 5-7 minutes. Remove and keep warm. Add
remaining oil; stir-fry broccoli, celery, carrots and onion for 5-7
minutes or until crisp tender. Add water and bouillon. Return
chicken to pan. Cook and stir until thickened and bubbly.
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