1/3 c. orange juice
1/4 c. water
2 tbsp. sherry
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. smooth peanut butter
1/4 to 1/2 tsp. crushed dried red pepper
6 boneless chicken breast halves, skin removed
2 c. fresh snow peas
1/4 c. peanut oil or vegetable oil, divided
4 green onions, diagonally sliced into 1/2 inch pieces
2 cloves garlic, minced
3 medium zucchini (about 1 lb.), cut into julienne strips
1 c. unsalted, dry roasted peanuts

Combine first 7 ingredients in a small bowl; stir well and set aside. Cut chicken breasts into 1 inch pieces; set aside. Wash snow peas, trim ends, and remove strings; set aside.

In a preheated wok or large skillet, heat 2 tablespoons of oil to 325 degrees on medium-high heat. Add chicken; stir-fry 3 minutes or until lightly browned. Remove chicken and set aside. Add remaining 2 tablespoons oil to wok. Add snow peas, green onion, and garlic; stir-fry 2 minutes. Remove vegetables from wok and set aside. Stir reserved soy sauce mixture and pour into wok. Cook, stirring constantly, until mixture is thickened. Return chicken and vegetables to wok. Add zucchini and peanuts, stirring well. Stir-fry 1 to 2 minutes or until thoroughly heated. Yield: 8 servings.