Oriental Chicken & Vegetables

Ingredients

• 2 tbsps dry sherry
• 1 tbsp corn starch
• 1/2 tsp sugar
• 2 tbsps soy sauce
• 1/2 tsp ginger
• 2 tbsps peanut oil
• 3 tbsps peanut oil
• 16 oz chicken breast meat
• 1/2 cup bamboo shoots
• 1 clove garlic
• 1 cup sliced onion
• 1 cup sliced green pepper
• 1 cup sliced red pepper
• 2 tsps water

Directions

1. Placed chicken in shallow dish with the next 8 ingredients.
2. Heat 2 tablespoons of oil in uncovered wok at 350° F (175° C).
3. Add remaining ingredients to wok; stir-fry 3 to 5 minutes or until vegetables are tender-crisp. Remove from wok; set aside.
4. Wipe out wok with paper towel. Heat remaining tablespoon oil in wok at 400° F (200° C).
5. Add meat mixture to wok; stir-fry 2 minutes or until no longer pink.
6. Return vegetables to wok; stir-fry to heat through.
7. Serve immediately.