Stir-Fry Chicken

• 1 chicken breast (1 lb. skinned, boned and cut into cubes)
• 4 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/3 c. water
• 1 tsp. sugar
• 4 tsp. cornstarch
• 3 Tbsp. salad oil
• 1 c. carrots, thinly sliced
• 1 medium onion, thinly sliced
• 3/4 lb. zucchini, thinly sliced
• 2 c. chicken Rice-A-Roni, cooked
• 1 c. fresh mushrooms (optional)

1. In medium bowl, combine chicken, 2 tablespoons soy sauce, 2 teaspoons cornstarch and ginger.
2. Toss until well mixed.
3. In small bowl, mix remaining soy sauce, water, sugar and remaining cornstarch.
4. Set aside.
5. Heat 2 tablespoons salad oil in Dutch oven or wok.
6. Add chicken and stir-fry over heat 3 minutes.
7. Remove. Add remaining salad oil and heat.
8. Add carrots and onions.
9. Cook 3 minutes.
10. Add zucchini and mushrooms.
11. Stir-fry 2 minutes.
12. Return chicken and add soy sauce mixture.
13. Cook until mixture thickens. Add rice.
14. Stir-fry a few minutes and serve.
15. Delicious.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040639 (may not work)