In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken
until no longer pink, about 3-5 minutes. Remove and keep warm.
Add remaining oil; stir- fry broccoli, celery, carrots and onion for
4-5 minutes or until crisp-tender. Add water and bouillon. Return
chicken to pan. Cook and stir until thickened and bubbly.
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