3 whole chicken breasts
3 tbsp. soy sauce
1 tsp. sugar
Salt
1 (6 oz.) pkgs. frozen pea pods
1/2 c. salad oil
1 tbsp. cornstarch
2 tbsp. dry sherry
1 tsp. ground ginger
3 med. zucchini
1 lb. sm. mushrooms

Remove bones from chicken breasts & cut chicken into 1 1/2 inch chunks. In medium bowl, mix chicken, cornstarch, soy sauce, sherry, sugar, ginger and salt. Cut zucchini into bite-sized pieces and thaw pea pods in hot water. Rinse mushrooms and pat dry.

In an 8 quart Dutch oven or Wok, heat salad oil and cook zucchini and mushrooms until zucchini is tender-crisp, stirring constantly. Spoon zucchini mixture onto platter leaving oil in pan. Cook the chicken in the oil until tender. Add snow peas and zucchini mixture, heat through. Serve immediately with white rice.