3 chicken flavored bouillon cubes
2 1/2 c. boiling water
2 tbsp. cornstarch
3 skinned boned chicken breasts
1/2 tsp. salt
1/4 tsp. ginger
Hot rice
2 tbsp. butter
1/2 c. chopped onion
3 c. chopped broccoli
3 c. chopped cauliflower
3 c. chopped carrots

Cut chicken breasts in to small pieces. Brown chicken, butter and onion until done in skillet. Set aside. Make gravy by dissolving bouillon cubes in 1 cup boiling water. Combine cornstarch and 1/4 cup water and add to bouillon. Stir well. Set aside. Add 2 tablespoons butter or oil, vegetables, salt and ginger and stir fry for 4 minutes. Mix everything together in one skillet and heat. Simmer for 2 to 3 minutes. Serve over hot rice.