Chicken Topping

Photo: flickr user avlxyz

Ingredients

1 roaster boneless breast

2 tablespoons vegetable oil

2 mediums onions, cut in thin wedges

2 tablespoons minced ginger root

2 cloves garlic, minced

3 cups torn spinach

cup chicken broth

1 cup sliced mushrooms

1 sweet red pepper, cut in thin strips (1 cup)

1 can (8-ounces) bamboo shoots, drained and cut in julienne strips

2 tablespoons soy sauce

teaspoon crushed dried red pepper

2 tablespoons cornstarch

2 tablespoons dry sherry

Preparation

Remove visible fat from breast meat and cut into thin strips. In a wok or large skillet, over medium-high heat, heat oil. Add onion, ginger and garlic; stir fry 1 minute. Add chicken; stir fry 2 minutes, or until chicken turns white. Add spinach, broth, mushrooms, red pepper strips, bamboo shoots, soy sauce and crushed red pepper. Cook 5 minutes or until chicken and vegetables are tender, stirring frequently. In a cup, blend cornstarch and sherry until smooth; stir into wok.