- 6
Ingredients
- Whple large thicken breasts (about 2 1/2 pounds)
- I tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- I teaspoon sugar
- 1 teaspoon ground ginger
- 1/4 to 1/2 teaspoon crushed red pepper
- SaIt
- 3 medIum zucchini
- 6-ounce package frozen (or fresh) Chinese pea pods
- 1 pound small mushrooms
- 1/2 cup salad oil
Preparation
Step 1
Remove bones from chicken breasts, cut chicken into 11/z-inch chunks. In medium bowl, mix chicken, cornstarch, soy sauce, sherry sugar ginger, crushed red pepper and 1 Y2 teaspoons salt. Cut zucchini into bite-size pieces. Thaw frozen pea pods with running hot water; pot dry with paper towels. Quickly rinse mushrooms with running cold water, pot dry with paper towels.
In 8-quart Dutch oven or wok over medium-high heat, in hot salad oil, cook zucchini and mushrooms with 1/4 teaspoon salt until zucchini is tender-crisp, stirring constantly with slotted spoon. about 5 minutes. Spoon zucchini mixture onto platter, leaving oil in Dutch oven. In remaining oil, cook chicken mixture until chicken is tender, stirring frequently, about 10 minutes.
Add snow peas and zucchini mixture toss gently to mix well; heat through. Serve immediately.
If you like, accompany with fluffy hot rice. Makes 6 servings.