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.
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
