Chicken and Veggie Stir Fry

I love Asian food, but most places use too much oil and fat in cooking. I wanted to make something at home that was healthy and good. I've made stir fry before using frozen stir fry veggies you can find at many grocery stores... I never really liked it. I googled a bunch of stir fry recipes on line and made up my own recipe using a bunch of other ones that looked good. This was a good first attempt and I really liked it.

• 4 (4 ounce) organic boneless skinless chicken breast halves- cut into strips or chunks
• 3 tablespoons cornstarch (+1 tsp for thicker sauce)
• 3 tablespoons soy sauce
• 2 tablespoons Szechuan Spicy Stir-Fry Sauce (for medium spice) (more or less to taste)
• 1 tsp brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 tsp chinese five spice
• 1 tsp minced fresh garlic
• 3 tablespoons cooking oil, divided (I used stir fry oil found near asian food)
• 1 cups broccoli florets
• 1 cup sliced celery (1/2 inch pieces)
• 1 cup thinly sliced carrots- I used half bag of carrot chips found in salad section of grocery store
• 1 small sweet onion, large chop
• bunch of green onions, cut in 2 inch pieces
• 1 small orange or yellow pepper, large chop
• 1 cup sliced mushrooms
• 1 can sliced water chesnuts
• 1 can bean sprouts
• 1 cup water
• 1 teaspoon chicken bouillon granules
• 2 cups rice (i like Calrose rice made in rice cooker. Jasmine rice is also very good. Or any brown rice would be the healthier option)

Optional ingredients

*Can bamboo shoots

*can baby corn

*Hot sauce to add to your bowl- my fav is Sriracha Hot Chili Sauce (rooster sauce)

1. Place chicken in a resealable plastic bag. Add cornstarch and Chinese five spice and toss to coat. Combine 2 T of the 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 all the veggies and the fresh garlic for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. In small bowl add the szechuan spice stir fry sauce, the remaining soy sauce, and brown sugar. Stir and add to pan (you can also add another tsp of corn starch here if you prefer a thicker sauce. I did) Cook and stir until thickened and bubbly.
3. Serve over sticky rice and add extra hot sauce to taste.