How to make my 'Sharp-Sharp Chicken Veggie Sauce'

I am a lover of quick but healthy meals and always looking for such recipes. I will be sharing the recipe for my 'Sharp-Sharp Chicken Veggie Sauce'. I adapted it from the Asian styled Stir-fry recipe and it is 'Sharp-Sharp' because you can prepare and cook it in under an hour. Is that amazing or what?

INGREDIENTS

Chicken breasts or any available parts.
Cabbage
Carrots
Green Pepper
Fresh Peas
Canned Sweet Corns
Canned Kidney Beans
Fresh Ginger
Onions
DRY SPICES: Curry, thyme, nutmeg, all season spice (or Chinese 5 spice)
Seasoning cubes
Salt to taste
Corn Flour

PREPARATION

Boil your chicken and season with sliced thumbs of ginger, onions, thyme, seasoning cubes and salt.
Wash your vegetables. Cut carrots into large chunks or thinner slices as you prefer.
Slice your cabbage leaves finely. Also core green peppers to remove the seeds and dice them.
When chicken is soft, add all other dry spices, carrots and green pepper. Cover pot and leave to simmer for 10 minutes.
Add all other vegetables as well as drained kidney beans and sweet corn.
Add salt to taste.
Thicken sauce with table spoons of corn flour mixed in small amount of warm water.
Add the mixed corn flour to the pot, stir and leave to cook for another 5 minutes.
Turn off the heat and your sauce is ready to serve.