3 tb Lite soy sauce
1 1/2 tb Cornstarch
1/2 ts Sugar
2    Skinned boned chicken
-breasts 1 1/4 lb cut into
-thin strips
4 oz Snow peas trimmed
1 ts Minced ginger root
2 tb Peanut/vegetable oil divided
1 md Red bell pepper seeded and
-cut into thin strips
1 md Yellow squash slice thin

In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar.
In large skillet, over high heat, cook chicken and ginger in 1 tablespoon
oil, stirring until chicken is lightly browned and cooked through. Remove
to serving platter. Add the remaining 1 tablespoon oil to skillet. Add
vegetables and cook, stirring, until crisp-tender, about 3 minutes. Return
chicken to skillet with soy sauce mixture. Cook until sauce thickens and
chicken is heated through.