☐ 6 ounces skinless, boneless chicken breast, cut into small pieces
☐ 2 tablespoons soy sauce
☐ 2 tablespoons dry sherry
☐ 1 tablespoon cornstarch
☐ 1 tablespoon vegetable oil
☐ 1 cup broccoli florets, cut into pieces
☐ 1 large green bell pepper, cut into squares
☐ 1 zucchini, cut into rounds and quartered
☐ 3 cloves garlic, minced
☐ 1/2 cup chicken broth
☐ 1 tablespoon vegetable oil
☐ 6 green onions, chopped
PREPARATION
1. Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
3. Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Cook's Note: I usually at least double this recipe. You don't have to be exact on the proportions, just use enough cornstarch so that the sauce at the end is thick enough.