1 bunch broccoli, cut into flowerets
1 red pepper, cut into thin strips
1 can baby corn, drained
1/3 c. chicken broth
3 tbsp. lemon juice
3 tbsp. reduced sodium soy sauce
2 tbsp. olive oil, divided
1 tbsp. grated ginger root
2 tsp. cornstarch
2 cloves garlic, minced
4 boneless chicken breasts
1 (8 oz.) pkg. fresh mushrooms, quartered

In bowl, whisk together chicken broth, lemon juice, soy sauce, ginger root, cornstarch and garlic. In large skillet, over medium heat brown chicken in 1 tablespoon oil 4 minutes or until cooked through, turning once. Remove chicken to platter, set aside. Add remaining tablespoon oil to skillet; cook mushrooms and broccoli 4 minutes or until crisp tender.

Return chicken to skillet with red pepper, baby corn and chicken broth mixture. Being to boil stirring frequently, until sauce is thickened. Serve over white rice.

NOTE: 1 pound shrimp can be substituted for chicken. Makes 4 servings.