- 18 ounces [510 g] boned skinless chicken breast halves
- 3 tablespoons [45 mL] soy sauce
- 1 tablespoon [15 mL] dry sherry
- 1 medium onion, cut into wedges
- 2 medium sweet green or red peppers, thinly sliced
- 1 1/2 cups [375 mL] freshly sliced mushrooms
- 1 tablespoon [15 mL] cooking oil
- 1 teaspoon [5 mL] grated ginger root
- 1 [8-ounce / 227-mL] can bamboo shoots, drained
- 1/4 cup [60 mL] chicken broth
- 1 teaspoon [5 mL] cornstarch
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- Cut chicken into 1/2-inch [1.3-cm] pieces.
- Stir together with soy sauce and dry sherry; let stand for 30 minutes.
- Spray a cold wok or a large skillet with nonstick-spray coating; preheat wok over medium-high heat.
- Add onion wedges; stir-fry for 2 minutes.
- Add sweet pepper slices; stir-fry for 1 minute.
- Add mushroom slices, stir-fry until vegetables are crisp-tender [about 1 minute].
- Remove vegetables from wok or skillet; reserve.
- Drain chicken pieces, reserving marinade.
- Pour oil into wok or skillet.
- Add grated ginger root; stir-fry for 15 seconds.
- Mix in half chicken pieces, stir-fry for 3 to 4 minutes, until no longer pink; remove.
- Stir-fry remaining chicken pieces for 3 to 4 minutes, until no longer pink inside.
- Return chicken pieces, vegetables and bamboo shoots to wok; push mixture all around the wok.
- Stir broth, cornstarch and 1/4 teaspoon [1 mL] pepper into reserved marinade; pour into centre of wok.
- Cook, stirring until just thickened.
- Toss gently to coat chicken mixture.
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