Name: Chicken with Vegetables Serves: 2 Category: Entree, Stir-fry Cuisine: Chinese Source: TomD Ingredients: (NOTE: to stir-fry, use two large, long-handled spoons in sweeping motion down sides of wok to bottom, lifting the food up thru the center. Repeat constantly during cooking process) 1 whole chicken breast, boned, skinned, trimmed of fat and sinues, then cut into 1/2 inch cubes. 1 egg white 2 tbs cornstarch Combine the above and marinate 30 minutes Seasoning mixture: (combine and set aside) 2 tbs soy sauce 2 tbs hoisin sauce 2 tbs sherry Peanut oil for cooking 1 tbs fresh ginger, peeled and diced 1 clove garlic, diced 1 zucchini, chopped into bite-size pieces 1/2 pound fresh mushrooms, sliced 1/2 can sliced bamboo shoots, drained 1/2 can water chestnuts, sliced, drained 2 chopped whole scallions dash crushed red peppers 1/2 cup chicken broth 2 tbs cornstarch mixed in 1/4 cup water Directions: Velvet the chicken: Drop chicken pieces into boiling water with 1/4 cup peanut oil. Stir chicken for about 30 seconds until it puffs and turns white. Remove with slotted spoon and reserve. Discard water and wipe out wok. In hot wok pour 3 tbs peanut oil. Stir-fry garlic and ginger for a few seconds, no not burn. Add zuchinni, bamboo shoots and water chestnuts and stir-fry for two minutes. Add mushrooms and scallions and stir one minute. Add chicken and stir two minutes. Stir in seasoning mixture. Sprinkle on about 1 tbs MSG or Accent.(optional) Sprinkle on red pepper (optional) Add chicken broth and let simmer, while stirring for two minutes. Stir in a little cornstarch to thicken..add more is necessary. Turn off heat and cover until ready for serving. Serve with steamed white rice. Pass soy sauce for seasoning. NOTE: Use more or less veggies as you desire. Snow peas, chopped yellow squash or bok choy (chinese cabbage) can be used.