Chicken And Zucchini Stir-Fry

• 1 c. diced chicken breast (raw) or 1/2 breast per serving
• 1 clove garlic, crushed or more
• 2 Tbsp. light soy sauce
• 1/2 c. bamboo shoots, sliced matchstick size or 1 small can water chestnuts, sliced thinly
• 1/4 c. canned or fresh mushrooms
• 1 1/2 c. diced zucchini or vegetables from fridge, such as: celery, carrots, peppers, green beans, broccoli, etc.
• 1 Tbsp. cornstarch in 1/4 c. water
• roasted slivered almonds for garnish

1. Coat large skillet with cooking oil.
2. Add chicken and garlic. Cook over high heat, stirring constantly.
3. When the chicken turns white, add soy sauce and continue stirring several minutes.
4. Add vegetables and cook a few minutes more.
5. Add cornstarch
6. paste and stir for about 1 minute more.
7. Garnish with almonds.
8. Yield: 4 servings.

chicken, clove garlic, soy sauce, bamboo shoots, mushrooms, zucchini, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931956 (may not work)