Chicken And Vegetables Oriental

• 2 whole chicken breasts (about 12 ounces)
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1/4 cup peanut oil (divided)
• 1 clove garlic, quartered
• 2 small yellow squash, sliced
• 1 medium zucchini, sliced
• 1/2 pound mushrooms, sliced
• 1 package (6 ounces) frozen Chinese pea pods, thawed.

1. Skin and bone chicked breasts. Cut meat into bite-sized pieces. Put in glass bowl or shallow dish.
2. Mix soy sauce and chicken broth. Pour over chicken pieces. Stir to coat. Let marinate at least 1 hour.
3. Heat 2 tablespoons peanut oil in large skillet or wok until sizzling hot. Add garlic. Cook 2 minutes. Remove and discard garlic pieces.
4. Remove chicken pieces from soy mixture. Drain on paper towels. Reserve soy mixture. Cook chicken quickly in hot oil, stirring constantly. Remove chicken; keep warm
5. Add remaining 2 tablespoons oil to pan. Heat. Add squash and zucchini. Toss in oil to coat. Push to one side.
6. Add mushrooms and pea pods. Toss to coat with oil. Add chicken pieces and reserved soy sauce mixture.
7. Cover. Reduce heat. Simmer 5 minutes or until vegetables are crisply tender.

chicken breasts, soy sauce, chicken broth, peanut oil, clove garlic, yellow squash, zucchini, mushrooms, frozen chinese

Taken from www.epicurious.com/recipes/member/views/chicken-and-vegetables-oriental-50008728 (may not work)