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Chicken and Sweet Pepper Stir-Fry

Yields:4 servings
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Recipe Cooking TimePreparation45 minutes
Cooking20 minutes
Ready In70 minutes

Ingredients

18 ounces chicken breast halves, boneless and skinless boneless, skinless
3 tablespoons soy sauce
1 tablespoon sherry dry
1 medium onion cut into wedges
2 medium green bell pepper or red
1 1/2 cups mushrooms fresh, sliced
1 tablespoon vegetable oil
1 teaspoon ginger root grated
8 ounces bamboo shoots canned, drained
1/4 cup chicken broth
1 teaspoon cornstarch

Directions

Cut skinless chicken into 1/2 inch 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 teaspoon pepper into reserved marinade; add to wok.

Cook and stir till slightly thickened; toss gently to coat chicken mixture.

Serve while hot.

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Beef Stroganoff - Russian Style

great recipe & ilove this site its awsome and my wife likes it to because i come home every night and look up a different recipe and try it.
 
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