If you like Chinese Chicken and Broccoli in the "white" instead of "brown" sauce this is the recipe for you.

4 Boneless/Skinless Chicken Breast
1 Lg Bunch of Broccoli
1 Onion
3 Water
3 tsp Chicken Bouillon
Corn Starch
2 Cloves of Garlic
Vegetable Oil

Slice Chicken and onion thinly. TIP: Slicing Chicken while partially frozen allows you to slice it thin with ease. In a pan greased with oil start to stir fry your onion, garlic and chicken. Cook until chicken is no longer pink.

Break off the Broccoli florets and place to the side. Prepare your chicken broth with the water and bouillon.

Once the chicken is cooked stir in broth mix then add broccoli. Allow to cook on med hi until broccoli is tender. With a ladle put some broth in a cup and mix in corn starch (approx. 2 Tablespoons). Slowly add corn starch mix to the chicken and broccoli. Stir until thickened. Serve over rice.