Lemon Chicken with Zucchini

3-4 boneless skinless chicken breasts
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons cooking oil
3 ½ cups sliced zucchini
1 tablespoon lemon juice

Cut chicken into thin slices (like in Chinese restaurant food). Blend broth with cornstarch. Stir in soy sauce and sugar, set aside. Preheat wok or skillet over high heat. Add oil. Stir fry the chicken until barely done, remove from pan. Add a little more oil and stir fry the zucchini until tender, add chicken, add broth mixture and stir until thick and bubbly. Stir in lemon juice. Serve over rice. This is easy and delicious. The zucchini absorbs the flavor of the sauce beautifully. I used to really like this with a handful of peanuts thrown on top until our child with a peanut allergy joined the family.

Note: The above recipe is as it was given to me, but in real life I use two or three times as much zucchini and 1 c. broth, 2-3 tbsp. cornstarch, and 4 tbsp. soy sauce. (We like plenty of sauce.) And black pepper. And I saute some onions with the zucchini.