2 tbsp. all purpose flour
2 tsp. instant chicken bouillon granules
1 tsp. seasoned salt
1/2 tsp. dried basil, crushed
1/4 tsp. dried oregano, crushed
1 sm. onion, chopped (1/4 c.)
1 clove garlic, minced
2 tbsp. cooking oil
2 whole med. chicken breasts, skinned (split lengthwise, boned and cubed)
3 med. zucchini, thinly sliced
3 tomatoes, cut into eighths

Combine 3/4 cup cold water, the flour, bouillon granules, salt, basil and oregano. In large skillet or wok stir fry onion and garlic in hot oil until chicken, half at a time, for 3 minutes. (Add more oil if necessary.) Remove chicken from skillet.

Add zucchini; stir fry 5 minutes. Add bouillon mixture and tomatoes; cook and stir until bubbly. Add chicken and onion. Cook 1 minute more. Serve with chow mein noodles, if desired. Serves 4.