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Chicken & Sweet Pepper Stir-Fry

Chicken & Sweet Pepper Stir-Fry recipe image
This International main features Boned Chicken Breast halves, Dry Sherry, Med green/sweet red peppers*, Cooking Oil, Can Bamboo Shoots. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 2583.9
Dietary: Low-fat
Description
This International main features Boned Chicken Breast halves, Dry Sherry, Med green/sweet red peppers*, Cooking Oil, Can Bamboo Shoots. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 18 ounce Boned Chicken Breast halves
  • 1 tablespoon Dry Sherry
  • 2 Med green/sweet red peppers*
  • 1 tablespoon Cooking Oil
  • 8 ounce Can Bamboo Shoots, drained
  • 1 teaspoon Cornstarch
  • 3 tablespoon Soy Sauce
Directions
  1. 1
    Med Onion, cut into wedges 1 1/2 c Sliced fresh Mushrooms 1 ts Grated Gingerroot 1/4 c Chicken Broth * 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. *******************************************************

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2583.9kcal
% Daily Value *
Total Fat 220.3g339%
Saturated Fat 19.1g96%
Cholesterol 382.5mg128%
Sodium 992.5mg42%
Total Carbohydrate 8.0g3%
Dietary Fiber 1.6g7%
Sugars 2.2g
Protein 141.4g283%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, bamboo, boned, breast, chicken, cooking, cornstarch, drained, dry, frying, greensweet, halves, international, low-fat, main, med, oil, pepper, peppers, red
Read it online: https://www.chefs-mate.com/recipe/chicken-sweet-pepper-stir-fry-2/