Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless chicken breasts -into matchsticks
6 tb Soy Sauce, divided 1 sm Zucchini cut into
2 tb Cornstarch -matchsticks
2 tb Dry sherry 1 lg Carrot peeled and cut into
8 ts Water -matchsticks
2 tb Oil 1 c Any other veg (cabbage, or
1 ts Minced FRESH ginger root -bean sprouts, Chinese
1/2 ts Crushed dried red pepper -cabbage
1 sm Onion, chunked -pea pods) your choice
1 sm Red or green pepper cut 1/2 c Water.

Cut chicken into thin slices. Combine chicken and 2 tablespoons soy
sauce in small bowl; let stand 30 mins.

Combine remaining 4 tablespoons soy sauce, cornstarch, sherry, and 8
teaspoons water in small cup.

Heat oil in hot wok or large skillet over high heat. Add ginger and
crushed red pepper - cook until fragrant.

Add chicken and stir fry 3 minutes. Add onion, bell pepper, zucchini
and all other vegetables and 1/2 cup water, mix well. Cover and cook
1 minute or until vegetables are tender crisp.

Uncover, tilt wok to force liquid to one side. Add soy sauce mixture
to liquid in wok, cook and stir until liquid boils and thickens.

Stir entire mixture together, heat through ( 1 minute) while stirring.

Serves 3 - 4

Serve over hot rice.

== Courtesy of Dale Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Submitted By SERGE CYR On 12-02-95

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