Ingredients :

• 1 lb. boneless, skinless chicken, cut in large chunks.
• 1/3 C cornstarch.
• 1 small zucchini, cut into chunks.
• 2 tsp. minced garlic.
• 1 tbsp. chopped green onion.
• 1/4 C chicken broth.
• 1 tsp. oyster sauce.
• 1/4 tsp. hot pepper paste.
• 1 tbsp. soy sauce.
• 1 tbsp. rice wine.
• 3 tbsp. rice vinegar.
• 1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water.
• 1 tsp. sesame oil.

Preparation :

• Cut the chicken and coat it with cornstarch. Set aside (discard any extra cornstarch).
• Slice the zucchini on a shallow diagonal about 1" wide.
• Roll the zuchhini halfway and slice the same way to form chunks that are shaped like trapezoids. Set aside.
• Combine garlic and green onion in a small dish.
• Combine broth, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl.
• In another dish or small glass, mix cornstarch with water. Place a metal strainer in a large receptacle (not plastic) in the kitchen sink.
• Heat wok over high heat for two to three minutes.
• Add vegetable oil; heat until VERY hot.
• Add chicken; stir to break it up. Fry until golden brown - the color of fried chicken.
• Transfer chicken to strainer.
• Place empty wok back on high heat for 30 seconds.
• Add garlic mixture and fry for several seconds.
• Add zucchini and toss a minute over high heat.
• Add sauce mixture and bring to a boil.
• Add cornstarch and boil until thickened.
• Add chicken and sesame oil and heat through.
• Serve with hot steamed rice. Serves 4 to 8 as part of a larger meal.