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Ingredients:
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
Instructions:
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..
Additional information:
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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