1 lb. cubed chicken breast
1/3 c. soy sauce
1 garlic clove
2 tsp. oil
1 lb. bag Japanese style vegetables (or your choice)
Chicken bouillon

Marinate chicken in soy sauce and garlic. Heat skillet and oil. Stir in chicken and stir fry until white. Add 1/4 to 1/2 cup water. Add vegetables and sprinkle to taste with bouillon. Bring to boil, stir, cover and simmer until tender, about 10 minutes. Serve over rice. 2 to 4 servings.