Chicken Stir-Fry - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
4 c. assorted chopped vegetables or frozen stir-fry vegetables
1/2 c. soy sauce
1 chicken bouillon cube
1/2 c. boiling water
1 tsp. ginger
1 Tbsp. cornstarch

Preparation

Cut chicken into strips.
Dissolve cube in boiling water. Dissolve cornstarch in soy sauce.
Spray non-stick skillet with vegetable spray.
Quickly brown chicken over high heat, stirring constantly.
Add bouillon, ginger and soy sauce mixture.
Cook until thickened over low heat, stirring to coat vegetables.