Selena's Stir fry chicken (aka Sizzlin' Szechuan Chicken) from: “A Guy's Guide to great eating” by Don Mauer

  Marinade and chicken
* 1 tablespoon soy sauce
* 1 tablespoon cornstarch
* 1/2 teaspoon sugar
* 1 garlic clove, minced
* 1 whole skinless boneless chicken breast, cut into thin strips (or 1 pound shrimp, peeled and deveined)

Sauce

• 1 cup fat free chicken broth
• 3 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1/2 teaspoon crushed red pepper flakes, or to taste

1 tablespoon toasted sesame seed oil

Vegetables

• 1 onion, sliced into rings
• 2 medium carrots, peeled and sliced crosswise into 1/8 inch slices
• 2 small zucchini, ends trimmed, cut into 1/4 inch diagonal slices
• other veges as desired (mushrooms, mini corn, water chestnuts, bamboo)

3 cups hot cooked long grain rice

To make:

• To marinate the chicken: In a medium bowl, whisk together the marinade ingredients till the cornstarch dissolves. Add chicken and set aside to marinate in the fridge for 10 to 20 minutes.

• To make the sauce: In a small bowl, whisk the sauce ingredients together till cornstarch dissolves. Set aside.
• To stir fry the vegetables and chicken: have all ingredients ready and at hand. Heat a large skillet over medium heat and add 1 teaspoon sesame seed oil.

Add the chicken and stir fry until it is opaque, about 2 to 3 minutes. Transfer from the skillet to a clean dish.

• Add the remaining 2 teaspoons oil, plus a little more olive oil if needed. Add onions and carrots and stir fry for about 3 minutes. Add the zucchini and stir fry 1 minute more, until it turns bright green.

Return the chicken to the skillet and add the sauce.

• Cook, scraping up the bits from the bottom of the pan, until the sauce thickens, about 1 minute. Serve immediately over rice.