Chicken And Sweet Pepper Stir-Fry

Recipe Ingredients

18 oz	511g	Boneless skinless chicken breast halves
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Dry sherry
		Vegetable cooking spray
1		Onion - cut in wedges (medium)
2		Green or sweet red peppers - thinly sliced (medium)
1 1/2 cups	355ml	Fresh mushrooms - sliced
1 tablespoon	15ml	Cooking oil
1 teaspoon	5ml	Ginger root - grated
1		Bamboo shoots - drained
1/4 cup	59ml	Chicken broth
1 teaspoon	5ml	Cornstarch

Recipe Instructions

Cut chicken into 1/2 inch pieces. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 minutes. Spray a cold wok or large skillet with nonstick spray coating; preheat over med-high heat. Add onion; stir-fry 2 minutes. Add peppers; stir-fry 1 minute. Add mushrooms; stir-fry about 1 minute more or till vegetables are crisp-tender. Remove vegetables from wok or skillet; set aside.

Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot; stir fry 15 seconds. Add half the chicken; stir-fry 3 to 4 minutes or till no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.

Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Measure and refrigerate 2 cups mixture for Chinese Burritos (see other recipe). Serve remaining mixture while hot.

Source:
Better Homes and Gardens

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