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Cut skinless chicken into 1/2 inch pieces. Place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; 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 until veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3 to 4 minutes until no longer pink. Remove. Stir-fry remaining chicken 3 to 4 minutes until no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok. Cook and stir until slightly thickened; toss gently to coat chicken mixture. Serve while hot.
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French-engineered grinding mechanism — lifetime pepper mill
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Mildly fruity Basque chili — French finishing pepper
Record your recipes and experiments — organized cooking journal