2 whole chicken breasts (about 12 oz. each)
1/4 c. soy sauce
1/4 c. chicken broth
1/4 c. peanut oil, divided
1 clove garlic, quartered
2 sm. yellow squash, sliced
1 med. zucchini, sliced
1/4 lb. mushrooms, sliced
1 pkg. (6 oz.) frozen pea pods, thawed

Skin and bone chicken breasts. Cut meat into bite size pieces. Put into glass bowl or shallow dish.

Mix soy sauce and chicken broth. Pour over chicken pieces. Stir to coat. Let marinate 1 hour.

Heat 2 tablespoons peanut oil in skillet or wok until sizzling hot. Add garlic. Cook 2 minutes. Remove and discard garlic.

Drain chicken pieces; reserve soy mixture. Cook chicken quickly in hot oil, stirring constantly. Remove chicken; keep warm.

Add 2 tablespoons oil to pan. Heat. Add squash and zucchini. Toss to coat. Push to one side. Add mushrooms and pea pods; toss. Add chicken and reserved soy mixture. Cover. Reduce heat. Simmer 3 minutes or until vegetables are crisply tender. Makes 4 servings.