1 chicken flavored bouillon cube
1 c. boiling water
1 tbsp. cornstarch
1/4 c. water
2 whole chicken breasts, skinned and boned
2 tbsp. vegetable oil
1 c. chopped onions
3 c. diagonally cut broccoli and cauliflower
1/2 tsp. salt
1/4 tsp. ground ginger
1 tbsp. vegetable oil
Chow mein noodles

Dissolve bouillon cube in 1 cup boiling water. Combine cornstarch and 1/4 cup water, stirring well; stir into bouillon mixture, set aside. Cut chicken into 1-inch pieces; set aside.

Pour 2 tablespoons oil around top of preheated wok; allow to heat to medium-high for 2 minutes. Add vegetables, salt and ginger; stir-fry 4 minutes or until vegetables are crisp tender. Remove from wok and set aside.

Pour 1 tablespoon oil around top of wok and heat for 2 minutes. Add chicken and stir-fry 1 to 2 minutes or until lightly browned. Return vegetables to wok. Pour bouillon mixture over chicken and vegetables, stirring well. Reduce heat to low and simmer 2 to 3 minutes or until thickened. Serve over chow mein noodles.