1/4 c. dry sherry
1/4 c. water
2 whole skinned and boned chicken breasts, cut into strips
1/4 c. low sodium soy sauce
1 tbsp. corn starch
1 tbsp. corn oil
1 tbsp. grated ginger root or 1/4 tbsp. ground ginger
1 clove garlic, minced
4 c. sliced broccoli
1 c. sliced, fresh mushrooms
3/4 c. sweet peppers, cut into strips
1 c. green beans
1 onion, cut into strips
1 (8 oz.) can bamboo shoots, drained

Combine sherry and water; add chicken, stirring to coat well. Cover and simmer for 30 minutes, stirring occasionally. Drain chicken, reserving marinade. Stir soy sauce and corn starch into marinade. Heat large skillet over medium heat; add corn oil. Stir fry rest of ingredients. Add chicken.