Ginger Chicken Stir-Fry

• 4 (4 ounce) boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 3 tablespoons cooking oil, divided
• 2 cups broccoli florets
• 1 cup sliced celery (1/2 inch pieces)
• 1 cup thinly sliced carrots
• 1 small onion, cut into wedges
• 1 cup water
• 1 teaspoon chicken bouillon granules

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. 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.

Pineapple Sticky Rice
Prepare rice as directed (basmati rice is ideal but I used white rice, too, and it's fine), except substitute half of the water with pineapple juice. After the rice is cooked, stir in honey and pineapple chunks, and salt to taste.

As stir-fry goes, this was pretty good. I love ginger, and my obsession with sticky rice is borederline obscene. I first had mango sticky rice at a buddhist temple in San Francisco and I almost converted on the spot, it was so good. This isn't quite the same religious experience, but it's still pretty good. The sweet rice with flavorful stir-fry is one of my fave combos.