Pepper Chicken Stir Fry

The amount of onion & peppers can vary depending on how many you have & how many people you are feeding.  If you increase the amount of chicken, though, increase the amount of broth/wine and soy sauce you use to make the sauce.

3 chicken breasts, cubed
3 T soy sauce
1 T sherry or dry white wine
1 T oil
1 onion, thickly sliced
2 bell peppers, sliced
1 8oz can water chestnuts, drained
1 8oz can bamboo shoots, drained
1 t grated ginger root
1/4 c dry white wine or chicken broth
1 t cornstarch

  1. Mix chicken, soy sauce, & sherry in a large bowl and marinate 30 minutes.
  2. Heat oil over medium heat & cook chicken until about halfway cooked (3 - 4 minutes).
  3. Add onions & peppers and saute for another 1 to 2 minutes.
  4. Scoot veggies/chicken to the sides & briefly saute ginger root in center of pan.
  5. Stir in water chestnuts & bamboo shoots, cooking until heated through.
  6. Mix cornstarch into wine & add to pan, stirring until slightly thickened.
  7. Serve with Spaghetti Squash Parmesan.