Lemon Chicken and Zucchini

1 lb. chicken breasts
1/4 c chicken broth
1 Tblsp cornstarch
2 Tblsp soy sauce
1 tsp sugar
2 Tblsp oil
1 tsp grated ginger root
3 1/2 c sliced zucchini or vegetable of choice
2 Tblsp lemon juice
8 oz. fettucini brown rice pasta or wheat pasta

Cut chicken into 1-inch pieces. Blend chicken broth into cornstarch, stir in soy sauce and sugar. Set aside. Preheat large non stick fry pan over medium high heat. Add oil. Stir fry ginger root in hot oil for 30 seconds. Stir fry half of zucchini for 2-3 minutes or until crisp-tender. Remove zucchini, stir fry remaining zucchini 2-3 minutes. Remove and add more oil. Add chicken and stir fry 2 minutes or until done. Stir broth mixture and stir into chicken. Cook and stir until thickened and bubbly. Add zucchini and lemon juice. Cover and cook 1 minute more. Serve on top of cooked fettucini.

4-6 servings