Name: Chicken and Chestnuts
Ingredients: 10 oz Skinned and boned chicken, 1 1/2-inch pieces; 1 tb Reduced-sodium soy sauce; 1 1/2 ts Peanut oil; 1/4 c Diced red bell pepper; 2 tb Chopped scallion (green onion); 1/2 Garlic clove, minced; 1/4 ts Minced pared ginger root; 6 sm Chestnuts, boiled and peeled; 3/4 c Water; 1 tb Dry sherry; 1/2 Pkt instant chicken broth & seasoning mix (1/2 tsp); 1 ts Cornstarch; 1/2 ts Each granulated sugar and Chinese sesame oil; 1 ds Pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	2	Servings

INGREDIENTS

10	oz	Skinned and boned chicken, 1 1/2-inch pieces
1	tb	Reduced-sodium soy sauce
1 1/2	ts	Peanut oil
1/4	c	Diced red bell pepper
2	tb	Chopped scallion (green onion)
1/2		Garlic clove, minced
1/4	ts	Minced pared ginger root
6	sm	Chestnuts, boiled and peeled
3/4	c	Water
1	tb	Dry sherry
1/2		Pkt instant chicken broth & seasoning mix (1/2 tsp)
1	ts	Cornstarch
1/2	ts	Each granulated sugar and Chinese sesame oil
1	ds	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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