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Veggie Chicken Stirfry

I came up with this yummy concoction because I had some left over chicken from skewers I had grilled the night before.
--The chicken had been marinated in a combination made up of Light Soy, Worschester, olive oil, crushed garlic and grated fresh ginger, the amounts of which I adjusted to my preference in taste and making sure I had enough to marinate the chicken I had on hand.
--Boneless chicken breast, sliced for skewering was placed into a zip lock bag and the marinade poured on top. Placed in refrigerator for about 3 hours. Skewered then grilled.

So that was the night before. I had left over chicken and some veggies as well. This was just great served on it's own but would also be nice over or with rice or noodles.

Ingredients

Butter or Margarine
Olive oil
2 cups sliced fresh mushrooms
1/4 red onion, coarsely chopped
1 zucchini, peeled, cut in half lengthwise and sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
4 watercress nuts, sliced
4 radishes, sliced
Crushed garlic glove to taste
2 eight inch skewers grilled chicken (above), removed from skewers and sliced
Fresh ground pepper to taste
Sea salt to taste

Preparation

1. Melt butter or margarine in large skillet on med-high heat.
2. Add 1 tablespoon olive oil in center of pan once butter has melted and you've distributed over bottom of pan. Mix oil and butter together with wooden spoon.
3. Add mushrooms to pan. Stir to coat.
4. Add zucchini. Stir in with mushrooms to coat.
5. Repeat with red onion and the red, green and orange bell peppers.
6. Continue to cook stirring occasionally until mushrooms are fully cooked, and zucchini becomes soft. Try to keep the peppers on top of everything else so they remain somewhat firm.
7. Add the watercress nuts, radishes and crushed garlic. Stir in and heat through.
8. Add the chicken and heat through.
9. Pepper and sea salt to taste.

Serve immediately. Serves 2.