2 tbsp. all-purpose flour
2 tsp. chicken bouillon
1 tsp. seasoned salt
1/2 tsp. basil
1/4 tsp. oregano
1 onion, chopped
1 clove garlic, minced
2 tbsp. cooking oil
2 med. chicken breasts (skinned, split lengthwise, boned & cubed)
2 med. zucchini, thinly sliced
3 tomatoes, cut up

Combine 3/4 cup cold water with flour, bouillon, salt, basil and oregano. In a large skillet or wok, stir fry onions and garlic in hot oil until tender. Remove from skillet, stir-fry chicken half at a time for 3-4 minutes (add more oil if necessary).

Remove chicken from skillet. Add zucchini, stir fry 5 minutes. Add bouillon mixture and tomatoes; cook and stir until bubbly. Add chicken again with onions. Cook 1 minute longer. Serve with rice or chow mein noodles.