Chicken & Sweet Pepper Stir-fry



	Chicken & Sweet Pepper Stir-fry low-cal, main dish, oriental, chinese 18 oz boned chicken breast halves 3 tablespoon soy sauce 1 tablespoon dry sherry 1 med onion, cut into wedges 2 single med green/sweet red peppers* 1 1/2 cup sliced fresh mushrooms 1 tablespoon cooking oil 1 teaspoon grated ginger root 8 oz 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. ***************************************************** *********** Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.