Chicken And Sweet Pepper Stir Fry
Ingredients
18 oz. boned chicken breast halves
3 Tbsp. soy sauce
1 Tbsp. dry sherry
1 medium onion, cut into wedges
2 medium green/sweet red peppers thinly sliced
1-1/2 C. sliced fresh mushrooms
1 Tbsp. cooking oil
1 tsp. grated ginger root
8 oz. can bamboo shoots, drained
1/4 C. chicken broth
1 tsp. cornstarch
Cooking Instructions
Cut skinless chicken into 1/2inch 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, stirfry about 1 minute more or until 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 until no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes until no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 tsp. pepper into reserved marinade; add to wok. Cook and stir until slightly thickened; toss gently to coat chicken mixture. Serve while hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)