3 lg. chicken breasts (about 2 1/2 lbs.)
1 tbsp. cornstarch
3 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. ground ginger
1/4 tsp. crushed red pepper
1/2 tsp. salt
3 med. zucchini
6 oz. fresh or frozen pea pods
1 lb. fresh mushrooms
1/2 c. salad oil

Remove bones and skins from chicken. Cut into 1 1/2 inch chunks. In bowl, mix chicken, cornstarch, soy sauce, sherry, ginger, red pepper and salt. Cut zucchini into bite-size pieces. Clean mushrooms and slice, clean or thaw pea pod.

In wok in hot oil, cook zucchini and mushrooms. Spoon onto platter. Cook chicken until tender. Add pea pods and zucchini, toss, serve immediately with white or fried rice.