Chicken Zucchini Stir Fry

• 1 whole boneless skinless chicken breast, cut into chunks
• 1 lb zucchini, cut into bite sized strips
• 1 egg white
• 2 teaspoons cornstarch, separated
• 1/2 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 pinch ground pepper
• 1 teaspoon sugar
• 6 tablespoons oil
• 1/4 cup chicken stock

1. Beat egg white lightly in bowl. Add 1 tsp cornstarch, salt, sesame oil and dash pepper. Mix and add chicken. Marinate 30 minutes.
2. Combine 1 teaspoons cornstarch with chicken stock, sugar and dash pepper, mix and set aside.
3. Heat 2 Tbs. oil in wok. Add zucchini and stir-fry until tender-crisp, 3-5 minutes. Remove from wok and cover to keep warm. Add 1/4 cup oil to wok and heat. Add chicken and stir-fry until chicken is about done, 4-5 minutes. Return zucchini to wok. Stir chicken stock and add to wok, stir-frying until sauce thickens.
4. Serve immediately with rice.

chicken breast, zucchini, egg, cornstarch, salt, sesame oil, ground pepper, sugar, oil, chicken stock

Taken from www.food.com/recipe/chicken-zucchini-stir-fry-273641 (may not work)