2 T. olive oil
2 T. soy sauce
1 lb. Boneless, skinless chick breasts, cut into strips
1 cup water
1 T. cornstarch
4 cups assorted cut-up fresh veggies (bell peppers, mushrooms, carrots, snow peas, etc.)
1 chicken bouillon cube

In a 12-inch nonstick skillet or wok, heat 1 T. oil over medium-high heat and brown chicken, stirring occasionally. Remove chicken; set aside. In same skillet, add remaining oil and cook veggies, stirring frequently, until veggies are tender. Combine soy sauce, water and cornstarch. Stir soy sauce mixture into skillet; add bouillon cube and break apart. Bring to a boil, stirring 1 minute. Return chicken to skillet. Simmer 1 minute or until chicken is no longer pink.