2 whole lg. chicken breasts (about 1 1/4 lb.)
3/4 lb. sm. shrimp or 1 (8 oz.) pkg. frozen, shelled and deveined, thawed and drained
2 tbsp. cooking or dry sherry
4 tsp. cornstarch
1/4 tsp. ground ginger
Salt
2/3 c. water
1 tsp. instant chicken-flavor bouillon
Salad oil
2 sm. zucchini (about 1/2 lb.), cut diagonally into 1/2 inch slices
1/2 lb. med. mushrooms, thickly sliced
1 med. bunch green onions, cut crosswise into 4 inch pieces

ABOUT 45 MINUTES BEFORE SERVING:

Remove skin and bones from chicken breasts; cut each breast in half; cut each half lengthwise into thin strips. If using fresh shrimp, shell and devein shrimp. In medium bowl, combine chicken, shrimp, sherry, cornstarch, ginger, and 1/2 teaspoon salt; set aside. In cup, stir water and bouillon until blended; set aside.

In 12-inch skillet over medium heat, in 3 tablespoons hot salad oil, cook zucchini, mushrooms, and 1/2 teaspoon salt, stirring quickly and frequently (stir-frying), until zucchini are tender-crisp, about 3 to 5 minutes. Spoon zucchini mixture into small bowl.

In same skillet over medium-low heat, in 5 tablespoons hot oil, cook green onions until tender, about 4 minutes, stirring occasionally. Increase heat to high; add chicken mixture and stir-fry until chicken loses its pink color, about 3 to 5 minutes.

Stir in bouillon mixture; reduce heat to medium; cover skillet and let mixture simmer 1 to 2 minutes until chicken and shrimp are tender. Remove cover; stir in zucchini mixture; heat through. Serves 4.