SHREDDED CHICKEN AND VEGETABLES

1 (14 oz) boneless, skinless chicken breast, cut into thin shreds
2 tbsp vegetable oil
1 clove garlic, minced
3 carrots, thinly sliced
2 small zucchini, sliced
1 cup frozen French-cut green beans
6 water chestnuts
2 tsp salt
1/8 tsp pepper
3 tbsp soy sauce
1 cup water, divided use
1 tbsp cornstarch
1 tbsp dry sherry (optional)
2 cups hot cooked rice (for serving)
2 tbsp toasted sliced almonds (optional, for garnish)

Heat oil in a large skillet. Add chicken; quickly stir-fry until the color turns from pink to white, about 3 minutes.

Add garlic, carrots, zucchini, beans, water chestnuts, salt, pepper, soy sauce and 3/4 cup of the water. Cover, reduce heat; simmer until vegetables are crisply tender, about 5 minutes (do not overcook vegetables).

Combine cornstarch, sherry and remaining 1/4 cup of the water in a cup. Add to skillet; cook and stir gently just until sauce is thickened and bubbly.

Spoon hot rice onto serving platter; spoon mixture over; sprinkle with almonds.

Makes 4 servings
Source: magazine recipe clipping