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Chicken And Sweet Pepper Stir-Fry

Title: CHICKEN AND SWEET PEPPER STIR-FRY is a home-style recipe. Serves 4. Categories: Low-cal, Oriental, Main dish, Chinese 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...

Ingredients

• 18 oz
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry.

2. 2

   Let stand 30 minutes.

3. 3

   Spray a cold wok or large skillet with Pam; preheat over medium-high heat.

4. 4

   Add onion, stir-fry 2 minutes.

5. 5

   Add peppers, stir-fry 1 minute.

6. 6

   Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender.

7. 7

   Remove veggies from wok; set aside.

8. 8

   Drain chicken, reserving the marinade.

9. 9

   Add oil to wok.

10. 10

    Add ginger root; stir-fry 15 seconds.

11. 11

    Add half the chicken, stir fry 3-4 minutes till no longer pink.

12. 12

    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.

13. 13

    Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok.

14. 14

    Cook and stir till slightly thickened; toss gently to coat chicken mixture.

15. 15

    Serve while hot.