Italian Garlic Chicken Stir-Fry

1 whole chicken breast, skin and bones removed
salt and pepper
1 medium zucchini
1 Tbsp high-heat oil 
8 medium garlic cloves, quartered
2 tsp. fresh lemon juice
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup chicken broth

Cut the chicken into 1/2 inch pieces, sprinkle with salt and pepper; set aside.

Cut the zucchini into chunky rounds and then cut the rounds in half.

Add the oil to a wok and heat over medium-high heat.

When the oil sizzles, add the chicken and cook quickly, stirring often, until chicken is almost cooked through.
Add the garlic and cook 1 minute longer, stirring often.

Now add the rest of the ingredients and bring liquid to a slow roiling boil, then turn heat down to low and simmer just long enough for chicken to be thoroughly cooked.

Serve hot over a bed of orzo or other pasta, or over rice.