---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN AND 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.
   *******************************************************
   ************* Per serving: 204 calories, 30 g protein,
   7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg
   sodium, 621 mg potassium.
  
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