2 tbsp. oil or butter
6 chicken breast fillet, cut in strips or bite size
2 c. broccoli, chopped
1 c. caulifloweretts, chopped
1 1/2 c. chicken broth
2 tbsp. cornstarch
1/8 tsp. ground ginger
1 tsp. garlic, minced
1/4 c. soy sauce

In wok or skillet, fry chicken in oil or butter for 3 to 4 minutes, using medium high heat. Add broccoli and cauliflower and cook 2 to 3 minutes. Mix remaining ingredients in a bowl until cornstarch is fully dissolved. Pour over chicken and vegetables and bring to a boil. Hold 2 to 3 minutes. Serve as is or over hot rice.