2 whole chicken breasts (about 2 lb.) boneless and skinned
1 egg white
1 tsp. corn starch
1 tsp. soy sauce
1/2 tsp. salt
1 med. zucchini
1 bell pepper, optional
1 med. yellow squash
2 tbsp. corn starch
2 tbsp. cold water
3 tbsp. vegetable oil
1 med. onion, sliced thin
2 lg. cloves garlic, chopped
1 tsp. finely chopped gingerroot (I just use ginger)
8 oz. mushrooms (3 c.)
1/2 c. chicken broth
2 tbsp. soy sauce

Cut chicken into strips 2 x 1 inch. Mix egg white, 1 teaspoon corn starch, 1 teaspoon soy sand salt in 1 1/2 quart bowl; stir in chicken. Cover and refrigerate 20 minutes. Cut squash(es) in 1/2 lengthwise. Cut each half diagonally into 1/4 inch slices. Mix 2 tablespoons corn starch and water; reserve.

Heat oil in skillet or wok over high heat. Add chicken, cook and stir until white, about 3 minutes. Remove from skillet. Add onion, garlic and ginger, cook until garlic is brown. Add squash and mushrooms (I also add a 1/2 of red bell pepper cut up). Cook and stir 2 minutes. Stir in chicken, chicken broth, and soy sauce. Heat to boiling. Stir in corn starch mixture, boil and stir 1 minute.

6 servings (about 1 cup) 200 calories each.