2 whole chicken breasts (halved, boned, skinned and cut in 1 inch pieces)
2 tbsp. sherry
1 tbsp. lite soy sauce
1 tbsp. cornstarch
2 tbsp. olive oil
2 cloves garlic, finely chopped
2 sm. zucchini, cut in 1/4 inch slices
2 sm. yellow squash, cut in 1/4 inch slices
1 sm. onion, sliced thin
1/2 green pepper, cut in 1/4 inch strips
1 tomato, cut in eighths
1 tsp. basil
1/4 tsp. pepper

In a bowl mix together sherry, soy sauce and cornstarch. Add chicken and toss to coat. Cover and marinate 3 hours or overnight. When ready to assemble, place 1 tablespoon oil in large fry pan or wok and heat to medium high heat. Drain chicken, reserving marinade. Add chicken and garlic to pan and cook, stirring about 6 minutes or until tender and lightly browned. Remove chicken to serving dish and set aside. In same pan place remaining oil and heat to medium high temperature. Add zucchini, yellow squash, onion and green pepper and cook stirring 5-10 minutes or until vegetables are tender crisp. Return chicken to fry pan and add tomato wedges, reserved marinade, basil and pepper. Cook, stirring until heated through. Serves 4.