Chicken and Sweet Pepper Stir-Fry

• 18 ounces chicken breast halves, boneless, skinless boneless, skinless
• 3 tablespoons soy sauce, tamari
• 1 tablespoon sherry dry
• 1 medium onions cut into wedges
• 2 medium green bell peppers or red, or yellow, or a mixture
• 1 1/2 cups mushrooms fresh, sliced
• 1 tablespoon vegetable oil
• 1 teaspoon ginger root grated
• 8 ounces bamboo shoots canned, drained
• 1/4 cup chicken broth
• 1 teaspoon cornstarch

1. Cut skinless chicken into 1/2 inch pieces.
2. Place in a bowl; stir in soy sauce and sherry.
3. Let stand 30 minutes.
4. Spray a cold wok or large skillet with Pam; preheat over medium-high heat.
5. Add onion, stir-fry 2 minutes.
6. Add peppers, stir-fry 1 minute.
7. Add mushrooms, stir-fry about 1 minute more or until veggies are crisp-tender.
8. Remove veggies from wok; set aside.
9. Drain chicken, reserving the marinade.
10. Add oil to wok.
11. Add ginger root; stir-fry 15 seconds.
12. Add half the chicken, stir fry 3 to 4 minutes until no longer pink.
13. Remove.
14. Stir-fry remaining chicken 3 to 4 minutes until no longer pink.
15. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.
16. Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok.
17. Cook and stir until slightly thickened; toss gently to coat chicken mixture.
18. Serve while hot.

chicken, soy sauce, sherry dry, onions, green bell peppers, mushrooms, vegetable oil, ginger root, shoots, chicken broth, cornstarch

Taken from recipeland.com/recipe/v/chicken-sweet-pepper-stir-fry-36384 (may not work)