Recipe - Chicken And Sweet Pepper Stir-Fry

18 ounce Boned Chicken Breast halves
1 tablespoon Dry Sherry
2 x Med green/sweet red peppers*
1 tablespoon Cooking Oil
8 ounce Can Bamboo Shoots, drained
1 teaspoon Cornstarch
3 tablespoon Soy Sauce
Med Onion, cut into wedges
1 One half cup Sliced fresh Mushrooms
1 teaspoon Grated Gingerroot
One fourth cup Chicken Broth

* thinly cut or sliced up

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 mediumhigh heat. Add onion, stirfry 2 minutes. Add
peppers, stirfry 1 minute. Add mushrooms, stirfry about 1 minute more or
till veggies are crisptender. Remove veggies from wok; set aside.
Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot;
stirfry 15 seconds. Add half the chicken, stir fry 34 minutes till no
longer pink. Remove. Stirfry remaining chicken 34 minutes till no longer
pink. Return all chicken, veggies, and bamboo shoots to wok; push from
center of wok.
Stir broth, cornstarch, and One fourth 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.

Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat.zip