1. In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings. 2. Cut chicken into 1-inch pieces and add to marinade, stirring to coat. 3. Let stand at room temp. 4. for 30 minutes. 5. Drain chicken, reserving marinade. 6. Preheat wok or large skillet over high heat; add oil. 7. Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet. 8. Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink. 9. Push chicken from the center to the sides of skillet or wok. 10. Stir marinade, and add to center of skillet. 11. Cook and stir until thick and boiling. 12. Add onion mixture and water chestnuts. 13. Cook and stir 1-2 minutes, until heated through. 14. Serve with hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
