Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      ounces        boneless skinless chicken breast halves
   3      tablespoons   soy sauce
   1      tablespoon    dry sherry
                        vegetable cooking spray
   1      medium        onion -- cut in wedges
   2      medium        green or sweet red peppers -- thinly sliced
   1 1/2  cups          fresh mushrooms -- sliced
   1      tablespoon    cooking oil
   1      teaspoon      ginger root -- grated
   1      8 ounce can   bamboo shoots -- drained
     1/4  cup           chicken broth
   1      teaspoon      cornstarch

Preparation:

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 med-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 crisp-tender. 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; stir-fry 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 (see other recipe). Serve remaining mixture while hot.