Chinese Chicken and Vegetables

This recipe was given to my daughter in a cooking class. (Thanks Kim K.) It has been a favorite at our house ever since. It is versatile and I have substituted whatever vegetables we have on hand (2 packages of frozen mixed Chinese vegetables have worked well to substitute for the vegetables.) I have also substituted Tofu chunks for the chicken for my vegetarian husband.
2 Tab. veg. oil
4 large chicken breasts, cut into strips or firm Tofu cut into chunks
1 pound fresh broccoli
1 pkg. frozen pea pods (or equivalent amount of fresh)
4 stalks celery, chopped into large chunks
2 med. onions, chopped into large chunks
3 green onions, chopped
1 Tab. minced pared fresh ginger root (You can get chopped ginger root in a jar to use instead.)
3/4 cups water and 1 Tab. instant chicken bouillon granules, or 3/4 chicken or vegetable stock

Combine water and bouillon, if you are using this. Heat oil in wok or large frying pan on high heat. Cook chicken until golden brown (about 3-5 min.) Add vegetables, including ginger root and stir fry 1 minute. Add water/bouillon mixture or broth. Toss until completely coated. Cook until liquid boils. Cover and cook 2-3 minutes. Add chicken and simmer until warm, about 1 minute. Serve over rice.

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