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

Cut chicken breasts into small pieces. Brown the 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 skillet and heat, simmering, 2 or 3 minutes. Serve over rice. Makes 4 servings.