Chicken And Vegetables Oriental

1. 1

   Skin and bone chicked breasts. Cut meat into bite-sized pieces. Put in glass bowl or shallow dish.

2. 2

   Mix soy sauce and chicken broth. Pour over chicken pieces. Stir to coat. Let marinate at least 1 hour.

3. 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. 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. 5

   Add remaining 2 tablespoons oil to pan. Heat. Add squash and zucchini. Toss in oil to coat. Push to one side.

6. 6

   Add mushrooms and pea pods. Toss to coat with oil. Add chicken pieces and reserved soy sauce mixture.

7. 7

   Cover. Reduce heat. Simmer 5 minutes or until vegetables are crisply tender.

* Per serving · 4 servings · Values may vary.