3 whole lg. chicken breasts (about 2 1/2 lbs.)
3 tbsp. soy sauce
1 tsp. sugar
1/4 to 1/2 tsp. crushed red pepper
3 med. zucchini
1 lb. sm. mushrooms
1 tbsp. cornstarch
2 tbsp. dry sherry
1 tsp. ground ginger
Salt
1 (6 oz.) pkg. frozen Chinese pea pods
1/2 c. oil

Remove bones from chicken breasts; cut chicken into 1 1/2 inch cubes. In medium bowl, mix chicken, cornstarch, soy sauce, sherry, sugar, ginger, crushed red pepper and 1 1/2 teaspoon salt. Cut zucchini into bite size pieces. Thaw frozen pea pods with running hot water; pat dry with paper towels. Quickly rinse mushrooms with running cold water; pat dry with paper towels.

In wok over medium high heat, in hot oil, cook zucchini and mushrooms with 1/2 teaspoon salt until zucchini is tender-crisp, stirring constantly about 5 minutes. Spoon zucchini mixture onto platter, leaving oil in wok. In 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. Serves 6.