1 lb. chicken breast, cut into bite-size pieces (no skin)
1 sm. onion, diced
1 c. chopped celery
1/2 c. green pepper, chopped
1 1/2 c. broccoli flowerets
1 c. carrots, sliced thin
1 c. chicken bouillon

Heat 3 tablespoons oil in large skillet. Saute chicken. When brown, push to side and add vegetables, cooking 2-3 minutes. Add chicken bouillon, cook 2 minutes more or until vegetables are crisp/tender. Combine 2 tablespoons cornstarch, 1/4 cup water and 3 tablespoons soy sauce. Add to mixture, cook until thickened.