Oriental Stir-Fry Chicken

• 1 large chicken breast (boneless, skinless)
• 3 tsp. cornstarch (really full)
• 2 Tbsp. dry sherry (do not use cooking sherry)
• 2 cloves garlic, finely minced
• 1 large pepper, cut in medium strips
• 1 (10 oz.) pkg. fresh mushrooms, sliced
• 1 medium zucchini, quartered and thinly sliced
• 1/2 tsp. salt

1. Put cornstarch, salt, garlic and sherry in bowl; stir well. Add chicken that has been cut in 3/4-inch pieces (bite size) and mix well.
2. Let sit for 1/2 to 1 hour.
3. Stir again to make sure all pieces are separated.
4. Add 1/4 cup of oil to skillet and when hot, add chicken stirring quickly about 2 to 3 minutes.
5. Add vegetables and sprinkle liberally with soy sauce.
6. Continue stirring about 3 to 5 minutes.
7. Vegetables should be medium crisp, not mushy. Serve with a bowl of fluffy white rice.

chicken, cornstarch, sherry, garlic, pepper, fresh mushrooms, zucchini, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783411 (may not work)