Chicken Cutlets In Sauce - cooking recipe

Ingredients

8 pieces chicken cutlets
1 chicken bouillon cube
1/4 c. cornstarch
1 c. water
1 small onion
1 Tbsp. cooking oil
1 c. broccoli florets

Preparation

Cut chicken in long pieces.
Stir-fry in a pan with cooking oil until tender and a minimum of golden color.
Cut onion in pieces.
Add to chicken; add broccoli and stir-fry together.
Mix cornstarch in 1/4 cup of the water.
Boil water left; add chicken bouillon cube until dissolved.
Stir again to mix the cornstarch with water and add to the chicken bouillon until cooked, stirring constantly.
Add to chicken cutlets.