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

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

Preheat a large skillet over medium heat; add cooking oil. Stir-fry ginger and garlic in oil for 15 seconds. Add bok choy for 3 minutes, add mushrooms and peppers for 3 minutes, remove. Add chicken. Stir-fry 3 minutes or until done. Push chicken aside and add marinade. Cook until thick and bubbly. Return vegetables to skillet. Stir.