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3/4 pound boneless chicken
3 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon cornstarch
1 tablespoon dry sherry
2 tablespoons vegetable 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
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 tender-crisp. Add soy sauce mixture; cook and stir until sauce boils and thickens.
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