Chicken Stir-fry

1 - 2 lbs of cut up chicken (depending on how many you will feed)
1 - 2 Tbs cornstarch (depending on how much chicken)
3 Tbs soy sauce
2 Tbs cooking sherry
1 tsp ground ginger

In a bowl combine cornstarch, soy sauce, sherry, ginger, 1 1/2 tsp salt and a dash of red pepper then add cut-up chicken. Let marinate for an hour.

3 med zucchini
1 pkg frozen Chinese pea pods
1 lb sliced mushrooms
other veggies that you like, I use bean sprouts, onion, spinach

Cut or slice all veggies, thaw pea pods

In large pan or wok heat 1/2 Cup of peanut oil (other oil can be used but peanut oil has a higher fry temp), cook veggies -- start with onion, zucchini then mushrooms and other veggies, cook until still crisp. Remove veggies and then add a little more oil if needed. Cook chicken mixture for about 10 minutes (until well cooked), add veggies back in to pot and toss to make sure everything is heated. Serve over sticky rice. Enjoy