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CARROT, ZUCCHINI AND CHICKEN FRY 
3 carrots
2 zucchini
1 c. cooked, diced chicken
3 tbsp. butter
1/2 c. white Worcestershire sauce
Chow mein noodles

Cut carrots and zucchini into matchstick size pieces. Melt butter in a large skillet or wok. Saute vegetables until tender, but still crisp. Add Worcestershire sauce and chicken, and heat thoroughly. Serve over chow mein noodles. Serves 4.
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