Chicken Stir Fry

1 lb. chicken breasts, cut into pieces
1 T. sesame oil
1 bag frozen stir fry vegetables
Sauce ingredients:
2 beef bouillon cubes or 2 tsp. bouillon granules
1 cup water
3 T. soy sauce
3 T. cornstarch
1/2 tsp. ground ginger

In a large pot or wok, stir fry chicken in hot oil until cooked thoroughly. At the same time, mix ingredients for stir-fry sauce and simmer over low heat. To the cooked chicken add vegetables and 2 to 3 T. water. Cover and cook 5-7 minutes on med. high heat. Add stir fry sauce and heat through. Serve over hot rice.