Ingredients:
1/2 cup water
2 tablespoons soy sauce
1 tablespoon dry white wine
1 1/2 teaspoons cornstarch
1/8-1/4 teaspoon ground black pepper
1/8 teaspoon ground ginger
4 boneless skinless chicken breasts ( about 1 1/2 lb. total)
2 tablespoons oil
8 -10 green onions, bias-sliced into 1-inch pieces ( about 1 1/4 c.)
1 cup thinly sliced fresh mushrooms
1 medium zucchini, halved lenghtwise,and cut into 1/4 inch thick pieces
10 cloves garlic, minced or 2 -3 tablespoons instant minced garlic
1 (8 ounce) cans sliced water, chestuts
2 cups hot cooked brown rice or 2 cups white rice
Directions:
In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
Let stand at room temp.
for 30 minutes.
Drain chicken, reserving marinade.
Preheat wok or large skillet over high heat; add oil.
Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
Push chicken from the center to the sides of skillet or wok.
Stir marinade, and add to center of skillet.
Cook and stir until thick and boiling.
Add onion mixture and water chestnuts.
Cook and stir 1-2 minutes, until heated through.
Serve with hot cooked rice.
Servings: 4
Time preparation: 40 min.
Time total: 50 min.