Chicken kow stir-fry


4 chicken breasts, halved, cut in chunks
2 medium green bell peppers
1 medium red bell pepper
2 medium onions
10 fresh mushrooms
6 water chestnuts, sliced (or more, if desired)
1 green onion, chopped
1 can bamboo shoots
3 cloves garlic
1 slice fresh ginger root

1 T. sherry
2 T. soy sauce
½ t. sugar
¼ t. salt
1/8 t. pepper
1 t. sesame oil
1 ½ t. cornstarch, dissolved in 3 T. chicken broth taken from cup listed below
1 c. chicken broth
¼ c. oil

Rinse chicken, pat dry, cut in chunks. Wash green and red peppers. Cut into cubes. Cut onions into wedges. Cross cut. Wash and quarter mushrooms, if large. Pare ginger root. Combine seasoning ingredients. Mix well with whisk. Dissolve cornstarch in 3 tablespoons broth. Mix in rest. Heat oil to high, swirl around to coat wok. Add green onion, garlic and ginger root; turn to brown in oil to “season” it. (Discard onion, etc.) Add chunks of chicken, stir fry . Remove when “white.” Remove and drain oil into wok. Stir fry other ingredients. Add chicken. Mix well. Immediately add the seasonings to “cornstarch broth.” Stir until thickened. Serve over hot rice with wonton soup, if desired. I do all preparation ahead of time. Actual cooking time is about 20 minutes.