1 c. diced chicken breast
1 clove crushed garlic
2 tbsp. light soy sauce
1/2 c. bamboo shoots, sliced matchstick size
1/4 c. canned mushroom slices
1 1/2 c. diced zucchini
1 tbsp. cornstarch in 1/4 c. water
Roasted, slivered almonds

Stir-fry chicken over high heat with garlic in oil. When it turns white, add soy sauce and stir for several minutes. Add zucchini, mushrooms and bamboo shoots, cover and cook a few minutes. Add cornstarch paste and stir 1 minute. Garnish with almonds. Serve with rice.