4 chicken breast halves, boneless
2 tbsp. peanut or vegetable oil
1 1/2 c. broccoli, in sm. pieces (or 1 - 10 oz. frozen pkg.)
1 lg. green pepper, in 1 inch sq.
1 tsp. basil
1/4 to 1/2 tsp. garlic powder
1/2 tsp. oregano
3 med. tomatoes, chopped (or 2 to 2 1/2 c. canned, chopped)

Trim off all skin and fat from chicken. Remove from bones. (Slide knife between ribs and meat to loosen meat, working toward the breast bone. Pull and cut as needed to separate.) Cut meat into 1-inch cubes.

Heat wok, electric fry pan or large skillet over high heat for 30 seconds. Add oil, swirl to cover pan bottom and heat for 30 seconds. Scatter chicken into pan and turn rapidly and continuously. Cook 1/2 to 1 minute, then add broccoli, green pepper, garlic powder and herbs. Cook, still stirring, until vegetables are almost to desired stage of crisp-tenderness (about 1/2 to 1 minute). Add tomatoes and stir until heated through and mixed well.

Yield: 4 servings. Fat content: 10 grams. Calorie content: 255 calories. Preparation time: 10 to 15 minutes. Cooking time: 3 to 5 minutes.