Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 oz Boned Chicken Breast halves 1 tb Cooking Oil
3 tb Soy Sauce 1 ts Grated Ginger root
1 tb Dry Sherry 8 oz Can Bamboo Shoots, drained
Med Onion, cut into wedges 1/4 c Chicken Broth
2 x Med green/sweet red peppers* 1 ts Cornstarch
1 1/2 c Sliced fresh Mushrooms

* 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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