4 tbsp. vegetable oil
1 whole chicken, boned, skinned, and cut into 3/4 inch cubes from a 4 lb. chicken
4 carrots, cut into 1/4 inch diagonal slices
2 c. coarsely chopped broccoli (including stems)
1 c. celery, sliced diagonally
1 sm. zucchini, cut into slices
1 med. sized onion, coarsely chopped
2 cloves garlic, minced
1 c. coarsely chopped cabbage
1 c. water
1 tbsp. cornstarch
2 tbsp. soy sauce
1 chicken bouillon cube
1/2 tsp. salt
1/2 inch piece ginger root, minced

Heat 1 tablespoon of the oil in a wok or large skillet over medium heat. Add chicken until chicken pieces turn white. Remove with spoon to a small bowl. Add remaining oil, broccoli, celery, zucchini, onion, garlic, and ginger. Stir fry 3 to 4 minutes until vegetables are crisp-tender. Add chicken and cabbage. Stir fry until cabbage softens slightly. Mix water and cornstarch until smooth. Add to wok or skillet with soy sauce, bouillon cube, and salt. Bring to boiling, stirring constantly to dissolve cube. Lower heat. Simmer 1 minute. Serve over hot rice.