3/4 pound boneless chicken
3 tablespoons soy sauce, divided
1 tablespoon cornstarch
1 tablespoon dry sherry
4 teaspoons water
2 tablespoons canola oil
1 teaspoon minced fresh ginger root
3/4 teaspoon crushed red pepper
1 small onion, chunked
1 small red or green bell pepper, cut into matchsticks
1 small zucchini, cut into matchsticks
1/2 cup water

Directions
Cut chicken into thin slices. Combine chicken and 1 tablespoon soy sauce in small bowl; let stand 30 minutes. Meanwhile, combine remaining 2 tablespoons soy sauce, cornstarch, sherry, and 4 teaspoons water. Heat oil in hot wok or large skillet over high heat. Add ginger and crushed red pepper; cook until fragrant. Add chicken and stir-fry 3 minutes. Add onion, bell pepper, zucchini, and 1/2 cup water; mix well. Cover and cook 1 minute or until vegetables are crisp-tender. Add soy sauce mixture; cook and stir until sauce boils and thickens.

Serves 4