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Chicken and Sweet Pepper Stir-Fry

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Low-fat/cal Main dish Oriental

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

Directions:

* 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