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Stir-Fried Chicken With Zucchini And Sweet Pepper


3 4-1/2-ounce skinless, boneless chicken breast halves 
1 medium red bell pepper 
1 medium zucchini 
2 scallions 
1/4 cup chicken broth or water 
1 teaspoon grated fresh ginger
1 tablespoon soy sauce 
1 tablespoon dry sherry 
1 tablespoon vegetable oil 
1 teaspoon cornstarch 
1/2 teaspoon salt

Yield: 4 servings


  1. Cut chicken crosswise on a diagonal into very thin slices.

  2. Cut zucchini lengthwise in half. Then cut crosswise into thin slices.

  3. Cut red pepper into thin 1-1/2-inch strips. Slice scallions.

  4. In a small bowl, dissolve cornstarch in cold chicken broth. Stir in soy sauce and sherry. Set it aside.

  5. Heat a wok or a large skillet until hot. Add oil and heat until almost smoking. Add chicken and stir-fry, separating slices, 2 minutes.

  6. Add zucchini, red pepper, scallions, ginger, and salt.

  7. Cook over high heat, tossing constantly, until chicken is white throughout and vegetables are crispy and tender, 2 to 3 minutes.

  8. Stir the sauce made earlier and add to pan. Cook, stirring, until sauce thickens and coats chicken and vegetables, 1 to 2 minutes.

Serve with 1/2 cup cooked white rice.

Nutritional Information

Calories per serving: 186

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