If you're in a hurry, cook the chicken the night before until it's almost done. Cut it into bite-size pieces, place it into a plastic bag, and refrigerate overnight. Also cut up your veggies the night before and refrigerate overnight.
2 whole chicken breasts, skinned, boned and pounded thin
For the marinade:
1/4 cup sherry or sweet vermouth
2-3 tablespoons soy sauce
1/2 teaspoon sugar
dash of ground ginger (or 1/4 teaspoon minced ginger)
dash of garlic powder (or 2 cloves minced garlic)
dash or two of dry mustard
3 tablespoons vegetable oil
1 pound sliced mushrooms
1 6-ounce package Chinese pea pods thawed and drained
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
2 scallions diagonally cut
1 cup chicken broth (or water)
2 tablespoons cornstarch
hot cooked rice or quinoa
Cut chicken breasts into bite-size pieces and set aside. Combine next six ingredients, stirring well. Add chicken. Cover and refrigerate 1 hour. (If you're short on time, eliminate that step.) Drain chicken, reserving marinade.
Pour oil around the top of preheated wok or skillet, coating the sides. Allow to heat at medium high (325 degrees) for 2 minutes. Add chicken and stir-fry 2-3 minutes. Remove chicken from wok or skillet and set aside. Add vegetables and stir-fry two minutes.
Combine chicken broth, reserved marinade, and cornstarch. Stir well. Pour over vegetables. Cook, stirring constantly, until slightly thickened. Return chicken to wok or skillet. Stir well. Serve over rice.
Yield: 4 servings
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