Low-Fat Stir-Fry Chicken - cooking recipe

Ingredients

1 skinned, boneless chicken breast
3 shakes soy sauce
3 Tbsp. cornstarch
1 clove garlic, minced
1 Tbsp. dry sherry
1 tsp. vinegar
3/4 c. no-fat chicken broth
3 green onions (and tops)
1 tsp. minced ginger root
1/4 lb. mushrooms, sliced
1 red or green pepper
1 pkg. tofu, drained

Preparation

Cut chicken into strips and cube tofu.
Mix soy sauce, cornstarch, sherry and garlic. Stir in chicken. Set aside for about 15 minutes. Add broth and vinegar. Heat wok or large skillet over high heat.
Spray with Pam. Add chicken and stir-fry 2 minutes. Remove chicken from wok and add remaining ingredients, except tofu. Cook 3 minutes. Add chicken and broth mixture and cook until sauce thickens.
Fold in tofu. Cook until warm.