Honey-Ginger Chicken

12 ozs. skinless, boneless chicken thighs

2 Tbsps. soy sauce

1 Tbsp. honey

1 Tbsp. dry sherry

1 tsp. corn-starch

½ tsp. five- spice powder

1 Tbsp. cooking oil

2 tsps. grated fresh ginger

4 cloves garlic, thinly sliced

 2 medium onions cut into thin wedges

2 ½ cups zucchini halved lengthwise and sliced

2 cups hot cooked rice

            Julienne carrot strips (optional)

ü Cut chicken into thin bite- size strips. Set aside. For sauce, in a small bowl stir together soy sauce, honey, sherry, corn-starch, and five- spice powder. Set aside.

ü Pour cooking oil into wok or large skillet. Preheat over medium high heat. Stir- fry ginger and garlic in hot oil for 15 seconds. Add onions; stir- fry for 3 to 4 minutes or until tenders-crisp. Remove onion mixture from wok. Add zucchini to the hot wok; stir- fry for 3 to 5 minutes or until tender- crisp. Remove zucchini from the wok.

ü Add chicken to the hot wok. Stir- fry for 2 to 3 minutes or until no longer pink. Push chicken from the centre of the wok.

ü Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return onion mixture and zucchini to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with carrot strips, if desired. 4 servings.