• 2 pounds boneless skinless chicken breast, cut into thin strips
• 1 large sweet red pepper, cut into strips,1 large green pepper, cut into strips,
• 4 oz. fresh mushrooms, sliced
• 1/2 cup canned bamboo shoots
• 1/2 cup fat-free chicken broth
• 3 tbsp.low-sodium soy sauce
• 3 tbsp. hoisin sauce,
• 2 tbsp. garlic chili paste,
• 3 cloves garlic, minced
• 1 tbsp. ginger, grated

1. Spray frying pan with no-stick cooking spray.

2. Over medium-high heat stir-fry chicken strips until cooked. Add peppers, mushrooms and bamboo shoots.

3. In another bowl combine broth, soy sauce, hoisin, chili paste, garlic and ginger and quickly add to chicken and vegetable mixture. Cook another 2 minutes and enjoy!