2 c. uncooked chicken, cut into 1/2 in. cubes
4 tbsp. soy sauce
4 tsp. cornstarch
1/2 tsp. ground ginger
2/3 c. water
3 tbsp. vegetable oil
1 1/2 c. carrots, thinly sliced on diagonal
1 med. onion, thinly sliced on diagonal
1 1/2 c. zucchini, thinly sliced on diagonal

In medium bowl, combine chicken, 2 tablespoons soy sauce, 2 teaspoons cornstarch, and ginger; toss until well mixed. In small bowl, mix remaining soy sauce, water, and remaining cornstarch; set aside. Heat 2 tablespoons vegetable oil in wok. Add thicken and stir over high heat 3 minutes. Remove with slotted spoon. Add remaining vegetable oil to pan and heat. Add carrots and onion; stir fry 3 minutes. Add zucchini and stir fry 2 minutes more. Return chicken and add soy mixture; cook until mixture thickens. Serve immediately. Makes 4 to 6 servings (270 calories, 13 grams fat, 1070 milligrams sodium/serving).