3 chicken breasts, boneless and skinless
1 tbsp. oil
1 clove garlic, cut up
2 tbsp. soy sauce
1/2 c. celery, cut up
1 (4 oz.) can mushrooms, sliced and drained
1 1/2 c. zucchini cut in thin strips
1 tbsp. cornstarch
1/4 c. water
Mushrooms are optional

Cut chicken into thin strips. Heat oil in heavy fry pan. Add chicken and garlic. Cook. Stirring constantly, until chicken turns white, about 5 to 10 minutes. Add soy sauce and stir. Add celery, mushrooms and squash. Cover and cook four to five minutes. Mix cornstarch and water. Add slowly to chicken mixture, stirring constantly. Cook until ingredients are coated with a thin glaze, about one minute. Makes six 3/4 cup servings. Serve with hot seasoned rice and a salad of lettuce and tomatoes.