Ingredients Jump to Instructions ↓

  1. 18 oz Boned Chicken Breast halves

  2. 3 tb Soy Sauce

  3. 1 tb Dry Sherry

  4. Med Onion, cut into wedges

  5. 2 x Med green/sweet red peppers*

  6. 1/2 c Sliced fresh Mushrooms

  7. 1 tb Cooking Oil

  8. 1 ts Grated Ginger root

  9. 8 oz Can Bamboo Shoots, drained

  10. 1/4 c Chicken Broth

  11. 1 ts Cornstarch

Instructions Jump to Ingredients ↑

  1. * 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.

  2. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;

  3. 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.

  4. 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.

  5. ** 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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