Chicken & Sweet Pepper Stir-Fry
18 ounces skinless boneless chicken breast halves
3 Tablespoons soy sauce
1 Tablespoon apple juice
vegetable oil spray
1 medium onion, cut into wedges
2 medium green or red bell peppers,thinly sliced
1 1/2 cups sliced fresh mushrooms
1 Tablespoon oil
1 teaspoon minced fresh ginger root
1 8 oz. can bamboo shoots, drained
1/4 cup fat-free chicken broth
1 teaspoon cornstarch
1/4 teaspoon pepper
3 cups cooked rice
Cut chicken into 1/2 -inch pieces. Place in a bowl; stir in soy sauce and apple juice. Let stand for 30 minutes. Spray a COLD large high-sided non-stick pot with nonstick spray coating; 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 vegetables are crisp-tender. Remove vegetables from pot; set aside.
Drain chicken, RESERVING THE MARINADE. Add oil to pot, add gingerroot; stir-fry 15 seconds. Add HALF the chicken; stir-fry 3 to 4 minutes or till no longer pink. Remove. Stir-fry remaining chicken 3 to 4 minutes or till no longer pink. Return all chicken, vegetables, and bamboo shoots to pot.
Stir broth, cornstarch, and pepper into reserved marinade; add to pot. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve hot alongside hot rice