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

Remove bones from chicken breasts; cut chicken into 1 1/2-inch chunks. In medium bowl, mix chicken, cornstarch, soy sauce, sherry, sugar, ginger, crushed red pepper and 1 1/2 teaspoons 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 8-quart Dutch oven or wok over medium-high heat, in hot salad oil, cook zucchini and mushrooms with 1/2 teaspoon salt until zucchini is tender-crisp, stirring constantly with slotted spoon, about 5 minutes. Spoon zucchini mixture onto platter, leaving oil in Dutch oven. In remaining 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. If you like, accompany with fluffy hot rice. Makes 6 servings.