Sweet Pepper Chicken Stir-Fry


1 8 ounces boned skinless chicken breast halves

3 tablespoons soy sauce

1 tablespoon dry sherry Nonstick spray coating

1 medium onion, cut into wedges

2 medium green or sweet red peppers, thinly sliced

1 1/2 cups sliced fresh mushrooms

1 tablespoon cooking oil

1 teaspoon grated gingerroot

1 8-ounce can bamboo shoots, drained

1/4 cup chicken broth

1 teaspoon cornstarch


Cut chicken into 1/2-inch pieces. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 minutes. Spray a cold wok

or large skillet with nonstick spray coating; 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 vegetables are crisptender. Remove vegetables from wok or skillet; set aside.

Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot; stir-fry 15 seconds. Add half the chicken; stirfry 3 to 4 minutes or till no longer pink. Remove. Stir-fry remaining chicken for 3 to 4 minutes or till no longer pink. Return all chicken, vegetables, 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. Measure and refrigerate 2 cups mixture for Chinese Burritos. Serve remaining mixture while hot.

Serves 4.

Calories: 204/serving


Preparation Time: 10 min.

Marinating Time: 30 min.

Cooking Time: 15 min.


30g protein

8g carbohydrate

6g fat

73 mg cholesterol

613 mg sodium

621 mg potassium

-Low Fat -Low Cholesterol

0 views0 comments

Recent Posts

See All

Leftover turkey? Need another dinner idea? This wrap is high in protein and low in carbs. There won't be any leftovers after serving this tasty meal. INGREDIENTS: 1 tablespoon wine vinegar 1 teaspoo