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Lo-Carb Chicken and Sweet Pepper Stir-fry

Lo-Carb Chicken and Sweet Pepper Stir-fry is a volume 7-04 apr 2004 recipe made with Boned Skinless Chicken Breast Halves, Soy Sauce, Sherry Wine Non Stick Spray, Onion, and Bell Peppers Into Inch Wide Strips. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4
• 3 tbsp
• 1 tbsp
• 1
• 2
• 4 oz
• 1 tbsp
• 1/4 tsp
• 8 oz
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Cut chicken into bite sized pieces, place in bowl. Stir soy sauce and sherry together and pour over chicken. Let stand 30 minutes.

2. 2

   Spray pan with non-stick spray.

3. 3

   Heat over medium high heat, add onion, stir-fry 2 minutes.

4. 4

   Add bell peppers, stir-fry 2 minutes.

5. 5

   Add drained mushrooms and stir-fry 2 minutes.

6. 6

   Remove vegetables from pan.

7. 7

   Drain chicken, reserve marinade.

8. 8

   Add oil to pan.

9. 9

   Add ginger, stir 15 seconds.

10. 10

    Add chicken and stir-fry until done, about 6 minutes.

11. 11

    Return vegetables and bamboo shoots to pan.

12. 12

    Push everything from center of pan.

13. 13

    Stir broth, 1/4 teaspoon pepper and cornstarch into reserved marinade.

14. 14

    Add to center of pan, cook and stir until slightly thickened.

15. 15

    Toss to coat chicken mixture.

16. 16

    Contributed to the FareShare Gazette by Patty; 14 April 2004. www.fareshare.net