Oriental Spring Chicken W/Zucchini And Corn

• 1 1/2 pounds boneless, skinless chicken breasts
• 4 zucchini, sliced
• 1 cauliflower, florets removed, with leaves
• 1 can yellow whole kernel corn
• 2 tablespoons sesame seed oil
• juice of one lemon half
• 1/2 sliced onion
• 1 packet chicken bouillon
• 1 tablespoon garlic powder
• chopped fresh cilantro for garnish
• toasted sesame seeds for garnish

1. Cook the chicken breasts in 3/4 cup of water with the lemon juice and chicken bouillon added, until done. Cut into small chunks. Retain the broth, and put the chicken aside.
2. In a medium bowl toss the zucchini, onion, cauliflower florets & leaves, with the sesame seed oil and garlic powder, and stir-fry lightly until vegetables are just tender. Toss in the chicken with broth and the corn, stir-fry 2 minutes, then serve with rice.

chicken breasts, zucchini, cauliflower, kernel corn, sesame seed oil, lemon half, onion, chicken bouillon, garlic, fresh cilantro, sesame seeds

Taken from food52.com/recipes/23668-oriental-spring-chicken-w-zucchini-and-corn (may not work)