Stir-Fry Chicken

• 1 lb. chicken, cubed
• 4 Tbsp. soy sauce
• 4 tsp. cornstarch
• 1/4 tsp. ground ginger
• 1/3 c. water
• 1 tsp. sugar
• 3 Tbsp. salad oil
• 3/4 lb. carrots, thinly sliced
• 1 medium onion
• 3/4 lb. zucchini
• 2 c. cooked rice

1. In a medium bowl, combine chicken, 2 tablespoons soy sauce, 2 teaspoons cornstarch and ginger; toss until well blended.
2. In a small bowl, mix remaining soy sauce, water, sugar and remaining cornstarch.
3. Set aside.
4. Heat 2 tablespoons salad oil in skillet. Add chicken and stir over high heat for 3 minutes.
5. Remove with slotted spoon.
6. Add remaining salad oil to pan and heat.
7. Add carrots and onion; stir-fry 3 minutes; add zucchini and stir-fry 2 minutes more.
8. Return chicken to skillet and add soy sauce.
9. Cook until mixture thickens.
10. Serve with rice.

chicken, soy sauce, cornstarch, ground ginger, water, sugar, salad oil, carrots, onion, zucchini, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699801 (may not work)