Chicken Stir Fry

1 Tbsp. oil
3/4 lb. broccoli, chopped
5-6 stalks celery, chopped
1/2 onion, sliced
2 carrots, sliced
4 oz. mushrooms, sliced
1 green pepper, sliced
12 oz. chicken breast, cut and cooked
2 chicken bouillon cubes
1 cup water
4 Tbsp. soy sauce
2 tsp. sugar
2 Tbsp. cornstarch
2 cup rice, cooked

Stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While veggies are cooking, in small saucepan dissolve bouillon cubes in 1/2 cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining 1/2 cup water together, then add to boiling mixture. Stir until thickened. Pour over stir fried veggies, tossing to coat. Serve over cooked rice.