4 sm. chicken breasts, about 2 lb.
1 egg white
1 tsp. cornstarch
3 med. zucchini
3 tbsp. cold water
2 tbsp. vegetable oil
1 med. onion
2 lg. cloves garlic, finely chopped
1 tsp. ginger root
3 c. sliced mushrooms
1/2 can chicken broth
2 tbsp. soy sauce

Cut chicken into pieces - 2 x 1 inch. Mix egg, 1 teaspoon cornstarch, 1 teaspoon soy sauce in medium bowl. Stir in chicken. Refrigerate 20 minutes covered.

Cut zucchini into halves. Mix 2 tablespoons cornstarch and the water. Put aside.

Heat oil in skillet. Add chicken. Fry until chicken is done. Remove chicken. Add onion, garlic and ginger root. Stir fry until garlic is brown. Add zucchini mushrooms. Stir fry for 2 minutes. Add chicken, chicken broth, 2 tablespoons soy sauce. Heat to boil. Stir in cornstarch. Mix, boil and stir 2 minute. Serve.