Yield: 4 Servings
Measure | Ingredient |
---|---|
18 ounces | Boned Chicken Breast halves |
3 tablespoons | Soy Sauce |
1 tablespoon | Dry Sherry |
\N \N | 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 |
* 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.