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  Chicken & Chestnuts
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 186
Ingredients:
10 oz Skinned and boned chicken, 1 1/2-inch pieces
1 tbsp Reduced-sodium soy sauce
1 1/2 tsp Peanut oil
1/4 cup Diced red bell pepper
2 tbsp Chopped scallion (green onion)
1/2 Garlic clove, minced
1/4 tsp Minced pared ginger root
6 small Chestnuts, boiled and peeled
3/4 cup Water
1 tbsp Dry sherry
1/2 Pkt instant chicken broth & seasoning mix (1/2 tsp)
1 tsp Cornstarch
1/2 tsp Each granulated sugar and Chinese sesame oil
1 dash Pepper
Instructions:
In medium bowl combine chicken and soy sauce; cover with plastic wrap
and let stand at room temperature for 30 minutes. In 9-inch skillet
or a wok, heat peanut oil over medium heat; add bell pepper,
scallion, garlic, and ginger and saute until vegetables are tender,
about 2 minutes. Drain chicken, reserving marinade. Add chicken, a
few pieces at a time, to vegetable mixture, stirring after each
addition. Add chestnuts, increase heat to high, and cook, stirring
constantly, until chicken begins to brown, about 2 minutes; stir in
water, sherry and broth mix and bring to a boil. Reduce heat to low
and let simmer for 1 minute. To reserved marinade add cornstarch,
sugar, sesame oil and pepper and stir to dissolve cornstarch; pour
over chicken mixture and, stirring constantly, bring to a boil and
cook until thickened.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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