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

Cut chicken into thin slices, combine chicken and 1 tablespoon soy sauce into small bowl. Let stand 30 minutes. Meanwhile combine remaining 2 tablespoons soy sauce, corn starch, sherry and 4 teaspoons water. Heat oil in hot wok or large skillet over high heat. Add ginger and crushed red pepper; cook until fragrant. 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.