4 chicken breasts, boned and skinned
2 c. broccoli
2 c. cauliflower
1 med. carrot
1 clove garlic

Cut the chicken into cubes. Cut the broccoli and cauliflower into flowerettes and julienne the carrot.

Stir fry the garlic in olive oil. Add the chicken and fry until brown on all sides. Add vegetables and continue to stir fry. Make a hole in the middle of wok and add the sauce. Stir to thicken. Stir until all vegetables are covered. Serve over rice.

Sauce:

3/4 c. water
1 tsp. low sodium instant chicken bouillon
1 tsp. low sodium lite soy sauce
2 tbsp. corn starch