Chicken and Sweet Pepper Stir-Fry

Title:
Chicken and Sweet Pepper Stir-Fry

Yield:
4 Servings

Categories:
Low-cal,
Oriental,
Main
Dishes




Ingredients:





    18 oz Boned Chicken Breast halves


     1 tb Dry Sherry


     2 x  Med green/sweet red peppers*


     1 tb Cooking Oil


     8 oz Can Bamboo Shoots, drained


     1 ts Cornstarch


     3 tb Soy Sauce


          Med Onion, cut into wedges


 1 1/2 c  Sliced fresh Mushrooms


     1 ts Grated Gingerroot


   1/4 c  Chicken Broth






 * thinly sliced


 


  Cut skinless 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


 Pam; 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.


 


 Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip