2 boneless chicken breasts, cut in sm. pieces
4 tbsp. oil
4 carrots, sliced
2 c. broccoli, cut in pieces
1 c. celery, sliced
1 c. onions, sliced
2 c. cauliflower, cut in pieces
1/4 tsp. ginger
1 c. shredded cabbage
1 c. water
1 tbsp. cornstarch
2 tbsp. soy sauce
1 chicken bouillon cube

In skillet or wok heat 1 tablespoon oil. Stir chicken until turns white. Remove chicken. Add 1 tablespoon oil, stir fry carrots 3 minutes. Add 2 tablespoons oil; stir fry cauliflower and ginger; stir fry 3 minutes. Add chicken and cabbage. Stir fry until cabbage softens. Mix water and cornstarch. Add soy sauce and bouillon cube and bring to a boil, simmer 1 minute. Pour over chicken and vegetables, cook, stirring until blended. Serve with soy sauce.