Title: Chicken & sweet pepper stir-fry
 Categories: Low-cal, Oriental, Main dish, Chinese
      Yield: 4 Servings
 
     18 oz Boned Chicken Breast halves
      3 tb Soy Sauce
      1 tb Dry Sherry
           Med Onion, cut into wedges
      2 x  Med green/sweet red peppers*
  1 1/2 c  Sliced fresh Mushrooms
      1 tb Cooking Oil
      1 ts Grated Ginger root
      8 oz Can Bamboo Shoots, drained
    1/4 c  Chicken Broth
      1 ts Cornstarch
 
  * 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.
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  Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat,
  73 mg cholesterol, 613 mg sodium, 621 mg potassium.