Chicken and Sweet Pepper Stir-fry

Course : Chicken
Serves: 4
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18 ounces boneless skinless chicken breast halves
3 tablespoons soy sauce
1 tablespoon dry sherry
1 spray 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
8 ounces bamboo shoots -- drained
1/4 cup chicken broth
1 teaspoon cornstarch

Preparation / Directions:

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.

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