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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Cut 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
vegetable cooking spray; 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 gingerroot;
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.
Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat,
73 mg cholesterol, 613 mg sodium, 621 mg potassium.
| Ingredients:
18 Ounce(s) Chicken Breast Halves
3 Tablespoon(s) Soy Sauce
1 Tablespoon(s) Dry Sherry
1 medium Onion, cut into wedges
2 medium Green Peppers, sliced
1 1/2 Cup(s) Fresh Mushrooms, sliced
1 Tablespoon(s) Cooking Oil
1 Teaspoon(s) Grated Gingerroot
8 Ounce(s) Can Bamboo Shoots, drained
1/4 Cup(s) Chicken Broth
1 Teaspoon(s) Cornstarch |
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