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Chicken & Vegetable Stir Fry

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN & VEGETABLE STIR FRY
 Categories: Poultry, Lowcal, Main dish, Vegetables
      Yield: 4 Servings
 
    1/3 c  CHICKEN BROTH
      2 tb SHERRY
      1 tb LOW SODIUM SOY SAUCE
      1 tb CORNSTARCH
    1/8 ts BLACK PEPPER
      2 x  WHOLE CHICKEN BREASTS
      1 tb PEANUT OIL
      6 oz FROZEN SNOW PEAS (DRAINED)
    1/4 lb MUSHROOMS SLICED
      2 tb CHOPPED GREEN PEPPER
      2 tb GREEN ONIONS
      2 x  GARLIC CLOVES MINCED
    1/4 ts CHOPPED GINGER
 
  IN A SHALLOW DISH, COMBINE CHICKEN BROTH,SHERRY,SOY SAUCE, CORNSTARCH
  AND PEPPER. SPLIT, SKIN, AND DEBONE THE CHICKEN BREASTS. CUT INTO
  1/2" PIECES. ADD TO MIX IN PAN. TOSS WELL. REFRIGERATE FOR ABOUT ONE
  HOUR. IN A LARGE SKILLET, OVER HIGH HEAT, HEAT OIL, ADD SNOW PEAS,
  MUSHROOMS ONIONS,PEPPERS,GARLIC AND GINGER AND COOK FOR ABOUT FIVE
  MINUTES OR UNTIL CRISP. REMOVE FROM SKILLET AND SET ASIDE. ADD
  CHICKEN AND MARINADE TO SKILLET AND COOK FOR 10 MINUTES OR UNTIL
  CHICKEN IS TENDER AND SAUCE HAS THICKENED. IN NEEDED ADD 1/4 CUP
  WATER TO THE SKILLET. RETURN VEGATABLES TO SKILLET. COOK, STIRRING
  FREQUENTLY ABOUT 2 MINUTES VALUES PER SERVING:
    CALORIES: 215
     PROTEIN: 30 grams
 
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