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.