Title: Chicken and Sweet Pepper Stir-Fry
Categories: Diet Oriental Entree Chinese
Yield: 4 Servings
| 18 | oz | Boned Chicken Breast halves |
| 3 | tb | Soy Sauce |
| 1 | tb | Dry Sherry |
| | | Med Onion, cut into wedges |
| 2 | x | Med green/sweet red peppers* |
| 1 1/2 | c | Sliced fresh Mushrooms |
| 1 | tb | Cooking Oil |
| 1 | ts | Grated Ginger root |
| 8 | oz | Can Bamboo Shoots, drained |
| 1/4 | c | Chicken Broth |
| 1 | ts | 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.
********************************************************************* Per
serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg
cholesterol, 613 mg sodium, 621 mg potassium.