Instructions: Cut the bell peppers in half, remove stems and seeds; Cut into 1-inch squres. Heat 2 tablespoons of the oil in a wok or large skillet over high heat. Stir-fry the peppers about 4 minutes; Set aside in a large bowl.

Using 1 tablespoon oil, stir-fry the broccoli and mushrooms for 5 minutes or until tender. Add to pepper.

Add 1 tablespoon oil to wok or skillet; add half the garlic and ginger with half the chicken, but into small pieces. Stir-fry until chicken is opaque and white; Do not overcook. Add chicken to vegetables and repeat.

Add sherry, soy sauce and lemon juice to pan drippings. Heat to boiling and reduce to 1/2 cup liquid. Return chicken and vegetables to pan and stir to heat and coat with sauce. Serve over rice or noodles.

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