Source of Recipe
18 ounces Skinless Chicken Breasts
3 Tbsp Soy Sauce
1 Tbsp Dry Sherry
Nonstick spray coating
1 medium Onion, cut in wedges
2 medium Green or Sweet Red Peppers, thinly sliced
1 1/2 cups sliced Fresh Mushrooms
1 tbsp Cooking oil
1 tsp Grated Ginger Root
1 8 ounce can Bamboo Shoots, drained
1/4 cup Chicken broth
1 tsp. Cornstarch
1/4 tsp Black pepper
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 medium high heat.
Add onion; stir fry for 2 minutes. Add peppers; stir fry for 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 marinade.
Add oil to wok or skillet. Add ginger root; stir fry 15 seconds.
Add half the chicken; stir fry 3 to 4 minutes or til no longer pink.
Remove and repeat with remaining chicken. Return all chicken, vegetables, and bamboo shoots to wok or skillet; push from center of wok.
Stir broth, cornstarch and black pepper into reserved marinade; add to wok.
Cook and stir till slightly thickened; toss gently to coat chicken mixture.
Serve over Rice.