1 c. diced chicken breasts
1 clove crushed garlic
2 tbsp. light soy sauce
1/2 c. bamboo shoots or cabbage, sliced match stick size
May use a little ginger
1/4 c. canned mushroom slices
1 1/2 c. diced zucchini (may use asparagus or celery as vegetable instead of zucchini)
1 tbsp. cornstarch in 1/4 c. water
Roasted slivered almonds

Stir-fry chicken over high heat with garlic and ginger in oil. When it turns white, add 2 tablespoons soy sauce and continue stirring for several minutes. Add zucchini, mushrooms, and bamboo shoots. Cover and cook a few minutes. Add cornstarch paste and stir for about a minute. Garnish with roasted, slivered almonds.