Stir-Fry Chicken - cooking recipe

Ingredients

2 chicken breast fillets, skinless, sliced 1/4 inch thick
2 tsp. cornstarch
2 Tbsp. water
1/2 tsp. salt
2 med. zucchini, halved and sliced
1/2 lb. mushrooms, sliced
2 carrots, sliced 1/4 inch thick
5 Tbsp. vegetable oil
1 Tbsp. dry sherry
1 tsp. salt
1/2 tsp. cornstarch
3 Tbsp. cold water

Preparation

Heat oven and platter to 150 degrees.
Combine 2 tsp. cornstarch with 2 Tbsp. water and 1/2 tsp. salt; mix well with chicken.
Can be kept refrigerated for up to 24 hours.
Heat large skillet or wok until very hot.
Pour in 2 Tbsp. oil.
Add chicken. Stir-fry quickly until chicken turns white and pieces separate. Sprinkle with sherry.
Transfer to platter in oven.
Reheat skillet, add 3 Tbsp. oil.
Stir-fry vegetables quickly for about 2 minutes.
Sprinkle with 1 tsp. salt.
Add chicken.
Mix remaining cornstarch and water.
Pour into skillet stirring constantly until sauce coats chicken and vegetables.
Serve with rice and soy sauce.
Serves 4.