Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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
gingerroot; 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.
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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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