Roasted Chicken with zucchini squash and pea pods
Ingredient	Amount	Unit	Calories/unit	Calories
Roasted Chicken	13	Oz	40	520
Zucchini Squash	2	Lbs	63.5	127
Pea Pods	5	Oz	12	60
Oyster Sauce	3	T	30	90
Low fat chicken broth	1	Tin	30	30
Corn Starch	1.5	T	75	112.5
Sugar	1	tsp	22	22
5 cloves fresh garlic
			Total Calories	961.5
			Yield = 3 Servings	480.75	Per portion

Method:

Roll cut zucchini in bite size pieces. Zip stringiness from pea pods. Mix corn starch with about 1/4 cup of
chicken stock. Mince and work the garlic.

Spray a wok with non-fat cooking spray. Turn heat to maximum. Add the garlic. Stir-fry and brown.
Add the zucchini. Stir fry until brightened and pieces of the zucchini are singed.
Add chicken broth. Cover and cook for 4 minutes. Remove cover and mix in chicken.
As chicken is heating through, add the oyster sauce. Toss. Add the pea pods. Mix and stir in the corn starch mixture.
Serve and devour.

We ate ours with fresh steamed corn stripped from the cob to offset the relatively high calories of the dish.