2 1/2 tsp. olive or vegetable oil
2 c. sliced white mushrooms
1 c. each quartered and sliced yellow squash and diced onions
2 skinless chicken breasts, cut into 3 x 1/2 inch strips
2 tomatoes, quartered
2 c. fresh broccoli or green beans, blanched
Soy sauce

In 9 inch nonstick skillet heat oil; add mushrooms, squash, and onion and cook over medium high heat, stirring quickly and frequently, until tender crisp, about 2 minutes. Add chicken and tomatoes and 2 tablespoons water and bring mixture to a boil; cook until chicken is not longer pink, about 1 minute. Add broccoli or green beans and soy sauce to taste. Cook, stirring frequently, until heated through, about 2 minutes. Serves 4.