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  Recipe Home » Misc » Chicken & Sweet Pepper Stir-Fry
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  Chicken & Sweet Pepper Stir-Fry
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 323
Ingredients:
18 oz Boned Chicken Breast halves
3 tbsp Soy Sauce
1 tbsp Dry Sherry
Med Onion, cut into wedges
2 each Med green/sweet red peppers*
1 1/2 cup Sliced fresh Mushrooms
1 tbsp Cooking Oil
1 tsp Grated Ginger root
8 oz Can Bamboo Shoots, drained
1/4 cup Chicken Broth
1 tsp Cornstarch
Instructions:
* thinly sliced Cut skinless chicken into 1/2" 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 1/4 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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