1 1/2 lbs. chicken breasts
1/4 c. chicken broth
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. gingerroot, grated
3 1/2 c. zucchini, sliced
2 tbsp. lemon juice
peanut oil

Skin, split and bone (if required) chicken breasts. Cut chicken into 1-inch pieces. Blend chicken broth into cornstarch; stir in soy sauce and sugar. Set aside.

Preheat a wok or large skillet over high heat; add peanut oil. Stir fry gingerroot in oil for 30 seconds. Stir fry half the zucchini for 3 minutes or until crisp tender. Remove zucchini. Stir fry remaining zucchini. Remove and add more oil if necessary. Let oil heat and then stir fry half the chicken until done, about 3 minutes. Remove chicken and stir fry remaining chicken. Return all chicken to wok or skillet. Stir broth mixture; stir into chicken. Cook and stir until thickened and bubbly. Add zucchini and lemon juice; cover and cook one minute more. Serve over rice.

Makes 4-6 servings.

Submitted by: Stephanie Goodman