Served as main course. Non-vegetarian dish. Speciality: Kosher diet.

Chinese

1 Tablespoon Corn Oil

1 Tablespoon Sesame Oil

2 Boneless skinless Chicken Breasts, cut into 1-inch cubes

2 Tablespoons Cornstarch

3 Garlic Cloves, minced

1/4 cup Soy Sauce

1 Tablespoon Rice Wine Vinegar

1/2 Red Bell Pepper, julienned

1 Carrot, julienned

1 small Zucchini, julienned

1/4 cup Chicken Broth

1 Tablespoon light Brown Sugar

1 bunch Scallions, cut diagonally in 1-inch pieces

Hot cooked Rice

Heat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat. Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes. Add the scallions. Cover and cook for two more minutes. Serve with hot, cooked rice or fried rice.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 4

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