Capsicum and Chicken Stir-Fry


1 226gram skinless chicken breast

3 tablespoons soy sauce

1 tablespoon dry sherry

Nonstick spray coating

1 medium onion, cut into wedges

2 medium capsicums (green or red), thinly sliced

1 1/2 cup sliced fresh mushrooms

1 tablespoon cooking oil

1 teaspoon grated gingerroot

1 225gram can banboo shoots, drained

1/4 cup chicken broth

1 teaspoon cornstarch


Cut chicken into 1cm pieces. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 minutes. Spray a cold wok or large frying pan with nonstick coating; preheat over medium-high heat. Add onions; stir fry for 2 minutes. Add capsicums; stir fry for 1 minute. Add mushrooms; stir fry for another minute or till vegetables are crisp and tender. Remove vegetanles from wok or pan; set aside.

Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot; stir fry for 15 seconds. Add half the chicken; stir fry for 3 to 4 minutes or until chicken is no longer pink. Remove. Stir fry remaining chicken for 3 to 4 minutes or until chicken is no longer pink. Return all chicken, vegetables and bamboo shoots to wok; push from center of wok.

Stir broth, cornstarch and 1/4 teaspoon pepper into reserved marinade; add to wok. Cook and stir until slightly think; toss gently to coat chicken in mixture. Serve while hot.

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