Chicken
IN A SHALLOW DISH, COMBINE CHICKEN BROTH,SHERRY,SOY SAUCE, CORNSTARCHAND PEPPER.
SPLIT, SKIN, AND DEBONE THE CHICKEN BREASTS.
CUT INTO 1/2PIECES.
ADD TO MIX IN PAN.
TOSS WELL.
REFRIGERATE FOR ABOUT ONE HOUR.
IN A LARGE SKILLET, OVER HIGH HEAT, HEAT OIL, ADD SNOW PEAS, MUSHROOMSONIONS,PEPPERS,GARLIC AND GINGER AND COOK FOR ABOUT FIVE MINUTESOR UNTIL CRISP.
REMOVE FROM SKILLET AND SET ASIDE.
ADD CHICKEN ANDMARINADE TO SKILLET AND COOK FOR 10 MINUTES OR UNTIL CHICKEN IS TENDERAND SAUCE HAS THICKENED.
IN NEEDED ADD 1/4 CUP WATER TO THE SKILLET.
RETURN VEGATABLES TO SKILLET.
COOK, STIRRING FREQUENTLY ABOUT 2 MINUTESVALUES PER SERVING:CALORIES: 215PROTEIN: 30 grams .