Chinese Chicken with Veggies

This is pretty darn easy and it turns out great.  You can add your own veggies like Broccoli or Sweet Potato or Pea Shoots or - whatever.  Make sure to season the flour with plenty of salt.  The coating from the fried chicken will season and thicken your stew.
 
 
Level:                   2 – Easy
Steps:                  3 – Moderate
 
 
What You Will Need:
2          lobes                Chicken Breast (single lobes)
4          stalks               Celery (sliced)
4                                  Carrots (chopped)
½                                 Onion (chopped)
2          TB                    Garlic (minced or jarred)
½         c.                     Tapioca Flour (seasoned with salt and pepper)
2          TB                    Bouillon (Better Than Bouillon is best)
1 - 2     c.                     Water
1          TB                    Ginger (powdered or fresh)
1          TB                    Dry Mustard
2                                  Star Anise
1          tsp.                  Sesame Oil
1 -2      tsp.                  Maple Syrup
                                   Tamari (or soy sauce)
                                   
 
What You Do:
1.  Slice the Chicken into thin 2-inch pieces.
2.  Cut the veggies
3.  Make sure the Tapioca Flour is well seasoned and dredge the chicken pieces in it.
4.  Fry the Chicken quickly in oil adding Soy Sauce for flavoring.  Drain and set aside.
5.  Sauté  the Onion, Carrots and Celery for about 5 min. in oil.
6.  Add the Ginger, Mustard, Star Anise.   Sauté  for 2 min.
7.  Add the Bouillion, 1 c. Water.  If you need more water you can add it.
8.  Add the Sesame Oil and the Maple Syrup.  Let simmer for 15 min.
9.  Serve with Rice or whatever you feel like serving it with.