Chicken and 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.