Source: dLife

A one pan meal of chicken and mixed vegetables.

Servings

3 boneless skinless chicken breasts , halved
1 egg whites , beaten
1 tbsp Cornstarch (or arrowroot powder)
3 tbsp low fat unsalted chicken broth
0.5 cup fresh mushroom slices
2 small zucchini , cut into strips, unpeeled
1 cup snow peas , trimmed
2 scallions
1 tbsp light soy sauce

1 Arrange chicken breasts between 2 layers of plastic wrap. Using a meat mallet or heavy skillet, pound chicken breasts to 1/4 inch thickness. Slice into small cubes.
2 Combine chicken, egg white, and cornstarch in a bowl and mix well. Set aside for 10 minutes.
3 Pour the broth in a wok and heat over medium heat. Add in the chicken and saute 5 to 6 minutes, chicken will no longer be translucent. Take the chicken out of the wok.
4 Place the mushrooms in the wok and cook for 2 minutes.
5 Next, add the zucchini, snow peas, scallions, and soy sauce. Place lid over wok and let simmer for 2 minutes.
6 Put the chicken back in the wok and continue to cook for 1 more minute.

You can also use shrimp is this stir-fry dish instead of chicken.