Chicken Stir Fry/Stew

The idea was originally to make a chicken stir fry, but there was a change in plans and I ended up making food for five people, and my pan wasn't quite enough to make a stir fry with so much stuff in it... So experimental techniques were used, and I'm actually pretty happy with the result.
I served this dish with rice, and since I couldn't fit all the vegetables in my pan i just added some of them into the boiling water with the rice. I mean, it all ends up in the same place anyway :D


Time to Prepare: ~60 minutes

Ingredients:
Tomatoes
Cauliflower
Broccoli
Carrots
Boneless skinless chicken breasts
Scallions (long, onion type things. Also called green onions)
Baby corn (I used the canned variety)

Cookware:
Pan/skillet
Pot to cook rice
Large bowl
Aluminum foil

Directions:
1) Cut your chicken into small pieces and marinade. My marinade included olive oil, basil, tarragon, oregano, garlic powder and chives)
2) Chop up all vegetables into small pieces.
3) Heat up your pan and brown the chicken slightly on high heat
4) Turn the heat to medium/low (but still hot enough to boil water), and add about half an inch of water to the pan. Add the vegetables. If you've chopped enough vegetables, they will make a heaping pile on your pan and you cant really stir the food without having everything fall everywhere.
5) Take a piece of alumium foil and cover the vegetables and pan. This essentially steams the vegetables while your chicken is boiling below.
6) After 20 minutes, pour the contents of the pan into a large bowl so you can mix everything together. Eat.

The same ingredients also work for a stir fry, if your pan is big enough first add the carrots, then the chicken, then the broccoli and cauliflower, and finally the tomato, onions and baby corn. Keep stir frying until done :)