Chicken Kow Stir Fry Categories: Low Calorie, Chicken, Stir fry, Mushrooms, Bamboo Shoots, Chestnuts 4 filleted chicken breasts, halved and cut in chunks 2 medium green pepper 1 medium sweet red pepper 2 medium onions 10 fresh mushrooms 6 water chestnuts (I use more), sliced 1 green onion, chopped 1 can bamboo shoots 3 cloves garlic 2 slices ginger rootFrom the kitchen of Basic-Recipes.com

SEASONINGS:
1 tablespoon of  sherry
2 tablespoons of soy sauce (lite)
1/2 teaspoon of sugar
1/4 teaspoon of  salt
1/8 teaspoon of pepper
1 teaspoon of sesame oil
1 1/2 tablespoon of  cornstarch dissolved in 1 cup of chicken broth
1/4 cup of oil

Rinse chicken, pat dry, cut in chunks. Wash green and red peppers. Cut into cubes. Cut onions into wedges. Cross cut. Wash and quarter mushrooms, if large. Pare ginger root. Combine seasoning ingredients. Mix well with whisk. Dissolve cornstarch in 3 tablespoons broth. Mix in rest.

Heat oil to high, swirl around to coat wok. Add green onion, garlic and ginger root; turn to brown in oil to "season" it. (Discard onion, etc.) Add chunks of chicken, stir fry. Remove when "white." Remove and drain oil into wok. Stir fry other ingredients. Add chicken. Mix well.

Immediately add the seasonings to "cornstarch broth." Stir until thickened. Serve over hot rice with wonton soup, if desired. I do all preparation ahead of time. Actual cooking time is about 20 minutes. Enjoy!