Title: Chicken kow stir-fry
 Categories: None
      Yield: 1 Servings
 
      4    Filleted chicken breasts;
           -halved and cut in chunks
      2 md Green pepper
      1 md Sweet red pepper
      2 md Onions
     10    Fresh mushrooms
      6    Water chestnuts; (I use
           -more), sliced
      1    Green onion; chopped
      1 cn Bamboo shoots
      3    Cloves garlic
      2 sl Ginger root

MMMMM-------------------------SEASONINGS------------------------------
      1 tb Sherry
      2 tb Soy sauce; (lite)
    1/2 ts Sugar
    1/4 ts Salt
    1/8 ts Pepper
      1 ts Sesame oil1 1/2 tbsp.
           -cornstarch dissolved in:
      1 c  Chicken broth
    1/4 c  Oil
 
  From: HallieByrd 
  
  Rinse chicken, pat dry, cut in chunks. Wash green and red peppers.
  Cut into cubes. Cut onions into wedges. Cross cut. Wash and quarter
  mushrooms, if large. Pare ginger root. Combine seasoning ingredients.
  Mix well with whisk. Dissolve cornstarch in 3 tablespoons broth. Mix
  in rest. Heat oil to high, swirl around to coat wok. Add green onion,
  garlic and ginger root; turn to brown in oil to "season" it. (Discard
  onion, etc.) Add chunks of chicken, stir fry. Remove when "white."
  Remove and drain oil into wok. Stir fry other ingredients. Add
  chicken. Mix well. Immediately add the seasonings to "cornstarch
  broth." Stir until thickened. Serve over hot rice with wonton soup,
  if desired. I do all preparation ahead of time. Actual cooking time
  is about 20 minutes. Enjoy!