---------- Recipe via Meal-Master (tm) v8.02

     Title: CHICKEN AND SWEET PEPPER STIR-FRY
Categories: Low-cal, Oriental, Main dish, 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.

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