Chicken and sweet pepper stir-fry

Chicken and sweet pepper stir-fry
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Chicken and sweet pepper stir-fry ingredients

  • 18 oz Boned, skinned chicken
  • 1 -halves
  • 3 T soy sauce
  • 1 T Dry sherry
  • 1 Nonstick spray coating
  • 1 Medium onion, cut into thin
  • 1 -wedges
  • 2 Medium green or sweet red
  • 1 -peppers, thinly sliced
  • 1 1⁄2 c Sliced fresh mushrooms
  • 2 T Cooking oil
  • 1 t Grated Gingerroot
  • 1 cn (8 oz) bamboo shoots, draine
  • 1⁄4 c chicken broth
  • 1 t Cornstarch

Cooking Chicken and sweet pepper stir-fry

1. * cut chicken into ½-inch pieces, place in a bowl; stir in soy sauce and sherry.
2. Let stand for 30 minutes.
3. Spray a cold wok or large skillet with nonstick spray coating; preheat over medium-high heat.
4. Add onion; stir-fry 2 minutes.
5. Add peppers; stir-fry 1 minute.
6. Add mushrooms; stir-fry about 1 minute more or "til vegetables are crisp-tender.
7. Remove vegetables from wok or skillet; set aside.
8. * drain chicken; reserving the marinade, add oil to wok. Add gingerroot, stir-fry 15 seconds.
9. Ad half the chicken, stir-fry 3 to 4 minutes or til no longer pink.
10. Remove.
11. Stir-fryi remaining chicken for 3 to 4 minutes or "til no longer pink.
12. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok. * stir broth, cornstarch and pepper into reserved marinade; add to wok. Cook and stir "til slightly thickened; toss gently to coat chicken mixture.
13. Nutrition info per serving: 204 calories; 30 grams protein; 7 grams carbohydrates; 6 grams fat; 73 miligrams cholesterol; 613 miligrams sodium; 621 miligrams potassium.

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