Chicken and Vegetables in oyster sauce

12 oz chicken breast cut into 1/2" cubes
1T dry sherry
1 T Kikkoman lower salt Soy sauce
1 1/2 lbs of your favorite vegetables I use
1 onion cut into eights
1large bell pepper - red or yellow cut into squares 1"
2 Small Zuchinni cut on the diagonal into 1/4 "slices
8 oz mushrooms cut into quarters
1 large carrot cut into 1/4" diagonal slices and pre cooked in boiling water for 1 minute
1T minced garlic
2 t Minced ginger root
2 T thinly sliced green onions
3 T canola oil
Sauce ingredients
2T oyster sauce
3T dry sherry
1T toasted sesame oil
1/2t sugar
1/4 t ground black pepper
1 T cornstarch

place chicken in a bowl and mix in the 1 soy and dry sherry set aside.
mix sauce ingredients in a measuring cup and set aside,
heat wok over high heat drizzel in 1 T canola oil around the lower dies of the pan and swirl to evenly coat pan , scatter 1/2 of the chicken in pan and stir fry until meat is just barely cooked through , place in a bowl and set aside.
Disolve the cornstarch in water and set aside
repeat with 1/2 half of chicken and add to 1st batch in bowl
Drizzle in the last spoon of oil and add vegetables in order of cooking time , onions first followed by carrots bell peppers mushrooms and zucchini , then add in garlic and ginger stir fry until colors brighten and veges are cooked to a tender but still crisp state. Add chicken back to pan stir in sauce and toss quickly to coat .
Add in the cornstarch dissolved in water and stir another min more tossing to coat veges and allowing the cornstarch to cook . Sprinkle with Green onions and serve

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KARENCRAFTER.