STIR-FRY VEGETABLES WITH CHICKEN

(printed from Southern Living)

¼ cup vegetable oil, divided
2 small boneless chicken breast halves, skinned and cut into 1-inch pieces
1 medium zucchini, sliced
1 medium size green pepper, cut into strips
1 small onion, cut into eighths
1 cup sliced fresh mushrooms
2 tablespoons dry sherry
1 tablespoon cornstarch
3 tablespoons water
1 tablespoons soy sauce
1 cup hot cooked rice
Additional soy sauce (optional)

Pour 3 tablespoons oil into a pre-heated wok or large skillet; heat at medium high (325 degrees)
for 2 minutes.  Add chicken and stir-fry 2 to 3 minutes or until lightly browned.  Remove chicken
and set aside.

Pour remaining tablespoon of oil in wok; heat a medium high 2 minutes.  Add vegetables and
sherry; cover and cook 2 to 3 minutes or until vegetables are crisp-tender.  Combine cornstarch,
water and 1 tablespoon soy sauce; stir well.  Add mixture and chicken to vegetables.  Reduce
heat; simmer, stirring constantly until thickened.  Serve over rice with additional soy sauce, if desired.
Yield:  2 servings.

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