Chicken & Sweet Pepper Stir-Fry

Directions

Cut skinless chicken into ½ inch 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 until 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 to 4 minutes until no longer pink.

Remove.

Stir-fry remaining chicken 3 to 4 minutes until no longer pink.

Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.

Stir broth, cornstarch, and ¼ teaspoon pepper into reserved marinade; add to wok.

Cook and stir until slightly thickened; toss gently to coat chicken mixture.

Serve while hot.