1 chicken breast, skinned, boned and cut into 1/4 inch cubes
1 1/2 ribs celery, cut fine
1/2 green pepper, cut fine
1/4 red pepper, cut fine
2 med. onions, cut fine
1 carrot, cut fine
1 inch slice cabbage, cut fine

Coat chicken in 1 teaspoon cornstarch and a little salt and pepper. Stir fry in Pam with 1/8 teaspoon ginger until all pink disappears (275 degrees). Remove chicken. Add 1/2 teaspoon oil; stir fry the vegetables. Add chicken. Dissolve 1 bouillon cube in hot water; add 1 teaspoon cornstarch. Pour over mixture. Serve with rice, Chinese noodles, and soy sauce.