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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)