1 1/3 cups uncooked regular long grain white rice	2 2/3 cups water	� cup dry sherry
� cup water	3 tbsp. soy sauce	2 tsp. cornstarch
� tsp. grated gingerroot	1 tbsp. oil	1 lb. chicken breast strips
1 med. onion, cut into 8 wedges	1 med. green bellpepper, cut into thin bite sized pieces	1 med. yellow bellpepper, cut into thin bite sized pieces
2 med. tomatoes, each cut into 8 wedges

1. Cook rice in 2 2/3 cups of the water as directed on package.
2. In small bowl, combine sherry, � cup water, soy sauce, cornstarch and gingerroot; blend well. Set aside.
3. Heat oil in large skillet or wok over medium high heat until hot. Add chicken strips; cook and stir 3 minutes. Add onion and bellpeppers; cook and stir 4 to 6 minutes or until chicken is no longer pink and vegetables are crisp-tender.
4. Stir cornstarch mixture until smooth. Add to skillet; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Add tomatoes; cook and stir until thoroughly heated. Serve over rice.

Ingredient substitution:
Apple juice or chicken broth can be substituted for the sherry.

Kitchen tip:
Fresh gingerroot is easy to keep on hand for adding extra zing to recipes. Simply freeze the unpeeled gingerroot in a resealable bag. To use gingerroot in a recipe, grate the frozen root and return the remainder to the freezer.

Serving suggestion:
Try breadsticks and a fruit gelatin salad.

Serving size: � of recipe
Calories: 430
Calories from fat: 60
Dietary exchanges: 3� starch, 1 vegetable, 2� lean meat, 1 fat OR 3� carbohydrate, 1 vegetable, 2� lean meat, 1 fat