3/4 lb. boneless chicken
1 tbsp. cornstarch
4 tsp. water
1 tsp. ginger root
1 sm. onion, chunked
1 sm. red or green bell pepper, cut into matchsticks
3 tsp. soy sauce
1 tbsp. dry sherry
2 tbsp. vegetable oil
3/4 tsp. crushed red pepper
1 sm. zucchini, cut into matchsticks
1/2 c. water

Cut chicken in thin pieces. Combine chicken and 1 tablespoon soy sauce in small bowl. Let stand 30 minutes. Combine 2 tablespoons soy sauce, cornstarch, sherry and 4 teaspoons water.

Heat oil in hot wok or large skillet over high heat. Add ginger and crushed red pepper; add chicken and stir-fry 3 minutes. Add onion, bell pepper, zucchini and 1/2 cup water; mix well.

Cover and cook 1 minute or until vegetables are tender-crisp. Add soy sauce mixture. Cook and stir until sauce boils and thickens. Makes 4 servings.