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| 1/4 Tasse | soy sauce |
| 2 Teelöffel | ginger ground |
| 1/4 Tasse | sherry |
| 1 1/4 x ca. 450 g | Boneless chicken parts |
| 2 Esslöffel | vegetable oil |
| 1 Tasse | onions chopped |
| 2 | cloves garlic crushed |
| 4 | Red or green bell peppers |
| 1/2 Tasse | water |
| 1571 Gramm | Odium (Wow!), 99mg Choleste |
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Slice bell peppers into 1/4 inch thick strips. In a medium bowl, combine soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In large nonstick skillet, heat oil over medium heat. Add onions and garlic. Cook 3 minutes, stirring frequently. Add peppers, cook 3 minutes. Add chicken and marinade. Cook, stirring frequently until chicken loses it's pink color. Reduce heat to low. Add water. Cover and cook 15 minutes, stirring occasionally. Each serving: 296 Calories, 34g Protein, 12g Fat, 13 g Carbohydrates, Luscious.
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