Ginger Chicken and Vegetables

Ingredients:

1 pound (16oz) boneless chicken breast cut into small pieces
1 inch of a ginger root diced small
3 cloves of garlic diced small
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
About 3 cups of fresh broccoli florets
About 2 cups snow peas
About 2 cups Zucchini
About 2 cups Yellow Summer Squash
½ cup of water (separated)
1 tbsp cornstarch
non-stick cooking spray
Put the chicken, ginger, garlic, soy sauce, vinegar and honey in a bowl and let marinate while preparing the veggies.

Heat a large skillet over high heat and spray with non-stick cooking spray. Add the chicken and marinade. Cook for a few minutes until chicken is brown.

Add 2 oz of the water (1/8 cup) to the skillet, and top with veggies. Lower to medium high, cover, allowing the veggies to steam. Stir occasionally but recover, cooking for a about 5 minutes.

Mix the cornstarch and remaining 2oz water.

Once the broccoli is just tender, uncover. Power the cornstarch water mixture on top. Stir and the sauce will immediately begin thickening. Continue to stir for 1 minute. Turn off heat and serve over your favorite brown rice.