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| 18 x ca. 30 g | Boned Chicken Breast halves |
| 3 Esslöffel | soy sauce |
| 1 Esslöffel | sherry dry |
| | Med Onion, cut into wedges |
| 2 | Med green/sweet red peppers* |
| 1 1/2 Tasse | mushrooms sliced fresh |
| 1 Esslöffel | cooking oil |
| 1 Teelöffel | gingerroot grated |
| 8 x ca. 30 g | Can Bamboo Shoots, drained |
| 1/4 Tasse | chicken broth |
| 1 Teelöffel | cornstarch |
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* 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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