| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 2 |
ts |
Ground ginger |
| 1/4 |
c |
Sherry |
| 1 1/4 |
lb |
Boneless chicken parts |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Chopped onions |
| 2 |
|
Garlic cloves, crushed |
| 4 |
|
Red or green bell peppers |
| 1/2 |
c |
Water |
| 1571 |
g |
Odium (WOW!), 99mg Choleste |
INSTRUCTIONS
Slice bell peppers into 1/4 inch thick strips. In a medium bowl, combine
soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In
large nonstick skillet, heat oil over medium heat. Add onions and garlic.
Cook 3 minutes, stirring frequently. Add peppers, cook 3 minutes. Add
chicken and marinade. Cook, stirring frequently until chicken loses it's
pink color. Reduce heat to low. Add water. Cover and cook 15 minutes,
stirring occasionally. Each serving: 296 Calories, 34g Protein, 12g Fat,
13 g Carbohydrates, Luscious.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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