Chicken And Sweet Pepper Stir-fry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
18 ounce: Boned Chicken Breast halves,
3 tbsp: Soy Sauce,
1 tbsp: Dry Sherry,
Med Onion, cut into wedges
Med green/sweet red peppers*,
1 1/2 cup: Sliced fresh Mushrooms,
1 tbsp: Cooking Oil,
1 tsp: Grated Ginger root,
8 ounce: Can Bamboo Shoots, drained
1/4 cup: Chicken Broth,
1 tsp: Cornstarch,
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 ginger root;
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.
Source from luhu.jp
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 ginger root;
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.
Source from luhu.jp