Chicken and Vegetable Stir-Fry

Dissolve bouillon cube in 1 cup boiling water.

Combine cornstarch and 1/3 cup water, stirring well; stir into bouillon mixture and set aside.

Cut chicken into 1-inch pieces; set aside. Pour 2 tablespoons oil around top of wok.

Allow to heat at medium heat (325°) for 2 minutes.

Add vegetables, salt and ginger; stir-fry 4 minutes or until vegetables are crisp-tender. Remove from wok and set aside.

Pour 1 tablespoon oil around top of wok and heat to medium-high for 2 minutes.

Add chicken and stir-fry for one or two minutes or until chicken is light brown. Return vegetables to wok.

Pour bouillon mixture over chicken and vegetables, stirring well.

Reduce heat to 225° and simmer 2 or 3 minutes.

Serve over chow mein noodles.