3 (4 1/2 oz.) skinless, boneless chicken breast halves
1 med. zucchini
1 med. red bell pepper
2 sm. green onion
1 tsp. cornstarch
1/2 tsp. salt
1/4 c. chicken broth or water
1 tbsp. soy sauce
1 tbsp. oil
1 tsp. grated fresh ginger

Cut chicken crosswise on a diagonal into very thin slices. Cut zucchini lengthwise in half; then cut crosswise into thin slices. Cut red pepper into thin 1 1/2 inch strips. Slice green onion.

In a small bowl, dissolve cornstarch in cold water broth. Stir in soy sauce. Set sauce aside. Heat a wok or large nonstick skillet until hot. Add oil and heat until almost smoking. Add chicken and stir fry, separating slices, 2 minutes. Add zucchini, red pepper, green onion, ginger and salt. Cook over high heat, tossing constantly, until chicken is white throughout and vegetables are crisp-tender, 2-3 minutes. Stir reserved sauce and add to pan. Cook, stirring, until sauce thickens and coats chicken and vegetables, 1-2 minutes. Serve at once. Serves 4. Calories per serving 186. Serve with 1/2 cup rice and add 100 calories extra.