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Chicken: 4 pt. Chicken & Sweet Pepper Stirfry

Source of Recipe

internet


List of Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
3 Tablespoons soy sauce
1 Tablespoon dry sherry
vegetable cooking spray
1 Medium onion cut in wedges
2 Medium green bell peppers thinly sliced or red peppers
1 1/2 Cups fresh mushrooms sliced
1 Tablespoon cooking oil
1 Teaspoon ginger root grated
8 Ounces bamboo shoots drained
1/4 Cup chicken broth
1 Teaspoon cornstarch


Recipe

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 med-high heat. Add onion; stir-fry 2 minutes. Add peppers; stir-fry 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 the marinade. Add oil to wok. Add gingerroot; stir fry 15 seconds. Add half the chicken; stir-fry 3 to 4 minutes or till no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.

Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Measure and refrigerate 2 cups mixture for Chinese Burritos. Serve remaining mixture while hot. Serves 4.


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Per serving: 195 Calories; 5g Fat (25% calories from fat); 25g Protein; 12g Carbohydrate; 51mg Cholesterol; 935mg Sodium
Food Exchanges: 3 Lean Meat; 2 Vegetable; 1/2 Fat
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