Chicken & Sweet Pepper Stir-Fry Recipe
Recipe Ingredients
18 oz boned chicken breast halves
3 tbsp soy sauce
1 tbsp dry sherry
1 med onion, cut into wedges
2 med green/sweet red peppers*
1 1/2 cup sliced fresh mushrooms
1 tbsp cooking oil
1 tsp grated ginger root
8 oz can bamboo shoots, drained
1/4 cup chicken broth
1 tsp cornstarch
Recipe Preparation
* 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.
Servings: 4
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