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Chicken and Sweet Pepper Stir-Fry

Chicken and Sweet Pepper Stir-Fry

Succulent, skinless pieces of chicken breast prepared with sweet stir fried bell peppers. With onions, mushrooms, and just a little soy sauce, this is sure to be a hit around the dinner table
Ingredient:
18 oz Chicken Breast (boned; halves) 3 tbsp Soy Sauce 1 tbsp Dry Sherry 1 med Onion (cut into wedges) 2 med Green/Sweet Red Peppers* 1 1/2 cup Mushrooms (sliced) 1 tbsp Cooking Oil 1 tsp Ginger Root (grated) 8 oz Can Bamboo Shoots (drained) 1/4 cup Chicken Broth 1 tsp Cornstarch
Direction:
1. Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. 2. Spray a cold wok or large skillet with non-stick 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. 3. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. 4. 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. 5. Stir broth, cornstarch, and 1/4 tsp pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. 6. Per serving (4 Servings): 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings

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