Chicken and Sweet Pepper Stir-Fry

Ready in 1 hour

Try this Chicken and Sweet Pepper Stir-Fry recipe, or contribute your own. "Oriental" and "Low-cal" are two of the tags cooks chose for Chicken and Sweet Pepper Stir-Fry.

Top-ranked recipe named "Chicken and Sweet Pepper Stir-Fry"


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1/4 c Chicken broth
1 1/2 c fresh Mushrooms; Sliced
1 ts Ginger root; grated
18 oz Boned Chicken Breast; halves
1 tb Cooking oil
3 tb Soy sauce
2 Med green/red sweet peppers
1 8-oz can Bamboo Shoots; drained
1 ts Cornstarch
1 Med Onion; cut into wedges
1 tb Dry sherry

Original recipe makes 4



* 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 gingerroot; 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. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File

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