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.
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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.
