1/4 c. dry sherry
1/4 c. water
2 whole skinned and boned chicken breasts, cut into strips
1/4 c. oyster sauce or soy sauce
1 tbsp. cornstarch
1 tbsp. cooking oil
1 tsp. grated gingerroot or 1/4 tsp. ground ginger
1 clove garlic, minced
4 c. bok choy, sliced
1 c. fresh mushrooms, sliced
3/4 c. sweet pepper strips

Combine sherry and water. Add chicken, stirring to coat well. Cover and marinate for 30 minutes, stirring occasionally. Drain chicken, reserving marinade. Stir oyster sauce and cornstarch into marinade.

Preheat a large skillet over medium heat; add cooking oil. Stir-fry gingerroot and garlic in hot oil for 15 seconds. Add bok choy; stir- fry for 3 minutes. Add mushrooms and pepper strips; stir-fry about 3 minutes or until vegetables are crisp-tender; remove. Add chicken to the hot skillet. Stir-fry about 3 minutes or until done. Push chicken from center of the skillet. Stir marinade mixture; add to skillet. Cook and stir until thickened and bubbly. Return vegetables to the skillet; stir to coat with sauce. Serves 4