Lemon Chicken Zucchini

Lemon Chicken Zucchini

1 1/2 lb chicken breasts
1/4 c. chicken broth
1 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. sugar
2 Tbsp. cooking oil
3 1/2 c. sliced zucchini
2 Tbsp. lemon juice

Cut chicken into 1 inch pieces. Blend chicken broth into cornstarch; stir in soy sauce and sugar. Set aside.

Add cooking oil; preheat skillet over high heat. Add zucchini and cook until crisp and tender. Remove zucchini from the pan to a plate. Then add chicken and cook until no longer pink in center.

Then add broth mixture. Stir until thickened and bubbly. Then add Zucchini and lemon juice. Cook for 1 minute more. Serve over rice.