Lite Oriental Chicken

• 1 (6 oz.) can bamboo shoots
• 2 c. snow peas
• 1 c. sliced mushrooms
• 1 (8 oz.) can water chestnuts, rinsed and drained
• 2 tsp. minced garlic
• 2 whole chicken breasts, skinned and boned
• 3 tsp. fat-free chicken broth
• 1 Tbsp. cornstarch
• 2 Tbsp. cooking sherry
• 1/4 c. low sodium soy sauce
• 1/2 c. fat-free chicken broth

1. Mix together 1/2 cup broth, soy sauce, sherry and cornstarch. Set aside; cut chicken into 1-inch cubes.
2. Heat 3 tablespoons chicken broth in large pan or wok and brown chicken quickly. Remove from pan and keep warm.
3. Add garlic, mushrooms and snow peas; stir 2 minutes until mushrooms are golden brown.
4. Return chicken to pan and add water chestnuts and bamboo shoots.
5. Pour well mixed sauce over all and cook 2 to 3 minutes until chicken is done and vegetables are crisp and tender.

bamboo shoots, snow peas, mushrooms, water chestnuts, garlic, chicken breasts, chicken broth, cornstarch, cooking sherry, soy sauce, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543665 (may not work)