1 lb. chicken tenders, cut in bite-size pieces
1/2 head broccoli flowerettes, cleaned, trimmed to bite-size bunches
1/2 med. red pepper, sliced & seeds removed
1/2 med. summer squash, cubed
1/2 tsp. garlic powder
2 tsp. low-sodium soy sauce
2-3 tbsp. peanut oil
Cornstarch

Stir-fry vegetables in 1-2 tablespoons peanut oil in wok on medium high, stirring frequently until tender crisp. Remove to serving dish. Add 1 tablespoon peanut oil to wok. Stir-fry chicken bites until white and cooked through (not pink). Add 2 teaspoons low sodium soy sauce. Thicken pan juices with 3/4 to 1 cup water and about 2 tablespoons cornstarch. Add vegetables; heat briefly and serve.