Categories : Low-Cal Oriental
Main Dish Chinese
Amount Measure Ingredient -- Preparation Method
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18 ounces Boned Chicken Breast halves
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
Med Onion -- cut into wedges
Med green/sweet red peppers*
1 1/2 cups Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounces Can Bamboo Shoots -- drained
1/4 cup Chicken Broth
1 teaspoon Cornstarch
* 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.