1 tbsp. safflower oil
1 lb. raw chicken breasts, skinned and diced
1 c. sliced mushrooms
1 c. diced broccoli
1/4 c. diced onion
1 carrot, sliced
1 c. pea pods
1 c. sliced yellow squash
1/4 c. water
1 tbsp. cornstarch dissolved in additional 1/4 c. cold water
1 tbsp. low sodium soy sauce

Heat wok, about 300 degrees. Add oil, chicken; stir fry for 30 seconds. Raise heat to high, add vegetables, water; fry for 2 minutes. Add cornstarch, soy sauce, fry 1 minute.