3 lg. skinless, boneless chicken breasts
1 tbsp. cornstarch
3 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. sugar
1 tsp. ground ginger
3 med. zucchini
1 (6 oz.) pkg. frozen Chinese pea pods (or use fresh)
1 lb. sm. mushrooms
1/2 c. salad oil
Salt

Cut chicken into 1 1/2 inch chunks. In medium bowl, mix chicken, cornstarch, soy sauce, sherry, sugar, ginger and 1 1/2 teaspoons salt. Thaw pea pods, pat dry with paper towel. Quickly rinse mushrooms, pat dry with paper towels. In wok, over medium high heat, in hot salad oil cook zucchini and mushrooms with 1/2 teaspoon salt until tender-crisp, stirring constantly, about 5 minutes. Spoon onto platter, leaving oil in wok. Cook chicken mixture until tender, about 10 minutes. Add snow peas and zucchini, toss gently to mix well, heat through. Serve immediately. Accompany with fluffy hot rice. Makes 6 servings.