1/2 c. plain nonfat yogurt
1 tsp. chopped garlic
1 1/4 tsp. dill weed
1/2 tsp. cornstarch
1 lb. chicken breasts cut into 1/4" strips
1 sm. yellow onion, cubed
2 crockneck yellow squash
1 1/2 c. sugar snap or snow peas
1 c. cherry tomatoes

In medium bowl, combine yogurt, garlic and 3/4 teaspoon dill. Set half the mixture aside. Add chicken to the other half of the mixture and let marinate 20 minutes. Heat wok to moderate and spray with Pam. Add chicken and marinade and cook, stirring for 4 minutes or until chicken no longer pink. Remove chicken.

Cook onion, squash, and remaining 1/2 teaspoon dill weed in wok, stirring occasionally for 8 minutes. Add peas and tomatoes and cook 3 minutes more. Add cornstarch and salt to the half of the yogurt mixture held in reserve. Add chicken and yogurt mixture to wok. Bring liquid to boil and cook 1 minute or until sauce has thickened and chicken is heated through. Serve warm over steamed rice or serve chilled as a main dish salad. Serves 4.