Chinese Chicken And Vegetables

• 1 c. chicken broth
• 1 lb. skinless chicken breasts, cut as strips
• 4 medium carrots, cut either as strips or circles
• 1 small bunch broccoli, cut as small flowerets
• 1 c. bean sprouts
• 1 green or red bell pepper, cut in strips
• 1 can straw mushrooms, drained
• 1 Tbsp. reduced sodium soy sauce
• 2 Tbsp. oyster sauce
• 1 Tbsp. dry sherry
• 1 tsp. or more ground red pepper (cayenne)
• 1 Tbsp. grated fresh ginger
• 1 large clove garlic, chopped fine

1. Heat 2 ounces of chicken broth in wok.
2. Add chicken strips and stir-fry until tender.
3. Remove chicken and put aside.
4. Add remaining broth to wok, heat and add vegetables.
5. Cook until tender.
6. Mix sauces and flavorings.
7. Add chicken to wok.
8. Pour in sauce mixture.
9. Stir-fry until entire dish is heated through. Serve with lots of steamed rice.

chicken broth, chicken breasts, carrots, broccoli, bean sprouts, green, straw mushrooms, soy sauce, oyster sauce, sherry, ground red pepper, ginger, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550457 (may not work)