Preparation:
Combine cornstarch, sugar, soy sauce and wine in bowl. Add chicken and toss to mix. Heat a non stick skillet or wok until hot. Add oil, 1 tablespoon butter, zucchini, and salt. Cook quickly, stirring until zucchini is crisp tender; set aside to keep hot. Add remaining butter, onion and chicken to skillet. Cook quickly until chicken is done. Add zucchini and mix (219 cal. per serving) |
