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2 1/2 lb. boneless chicken
1 Tbsp. cornstarch
3 Tbsp. soy sauce
2 Tbsp. dry sherry
1 tsp. sugar
1 tsp. ground ginger
1/4 tsp. crushed red pepper
1/4 tsp. salt
3 medium zucchini
1 (6 oz.) pkg. pea pods
1 lb. mushrooms
1/2 c. salad oil

Cut chicken into 1 1/2 inch chunks. In medium bowl mix
chicken, cornstarch, soy sauce, sherry, ginger, red pepper and
1/4 teaspoon salt. Cut zucchini into slices. Thaw pea pods
with running warm water. In Dutch oven or wok mix oil, zucchi-
ni and mushrooms (sliced) until crisp, stirring constantly.
Remove vegetables and in remaining oil pour chicken mixture in
and cook until tender. Add pea pods and vegetables, mix well.
Serve over rice. Makes 6 servings.

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