* thinly sliced Cut skinless chicken into 1/2" pieces
place in a bowl;
stir in soy sauce and sherry
Let stand 30 minutes
Spray a cold wok or
large skillet with Pam; preheat over medium-high heat
Add onion, stir-fry
2 minutes
Add peppers, stir-fry 1 minute
Add mushrooms, stir-fry about 1
minute more or till veggies are crisp-tender
Remove veggies from wok; set
aside
Drain chicken, reserving the marinade
Add oil to wok
Add ginger root;
stir-fry 15 seconds
Add half the chicken, stir fry 3-4 minutes till no
longer pink
Remove
Stir-fry remaining chicken 3-4 minutes till no longer
pink
Return all chicken, veggies, and bamboo shoots to wok; push from
center of wok
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to
wok
Cook and stir till slightly thickened; toss gently to coat chicken
mixture
Serve while hot