1In small saucepan, bring 2 cups broth to boil. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Meanwhile, in small bowl, combine cornstarch and remaining broth till smooth; set aside.
2In skillet or wok, stir fry chicken in herb butter, yellow squash, zucchini and onion for 5 minutes or till chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in lemon juice, oregano, salt and pepper. Stir cornstarch mixture and add to pan. Bring to a boil. Cook and stir for 2 minutes or till thickened. Serve with Rice. Enjoy!