Chicken & sweet pepper stir-fry

4 Servings

Ingredients

Quantity Ingredient
18 ounces Boned Chicken Breast halves
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
Med Onion, cut into wedges
2 xes Med green/sweet red peppers*
1½ cup Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounces Can Bamboo Shoots, drained
¼ cup Chicken Broth
1 teaspoon Cornstarch

Directions

* thinly sliced Cut skinless chicken into ½" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat.

Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside.

Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.

Stir broth, cornstarch, and ¼ t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot.

******************************************************* ************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.

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