Chicken And Chestnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese | 2 | Servings |
INGREDIENTS
| 10 | oz | Skinned and boned chicken, 1 |
| 1/2-inch pieces | ||
| 1 | T | Reduced-sodium soy sauce |
| 1 1/2 | t | Peanut oil |
| 1/4 | c | Diced red bell pepper |
| 2 | T | Chopped scallion, green |
| onion | ||
| 1/2 | Garlic clove, minced | |
| 1/4 | t | Minced pared ginger root |
| 6 | Chestnuts, boiled and peeled | |
| 3/4 | c | Water |
| 1 | T | Dry sherry |
| 1/2 | Pkt instant chicken broth & | |
| seasoning mix 1/2 tsp | ||
| 1 | t | Cornstarch |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 1605.4mg
Potassium: 264.9mg
Carbohydrates: 20.7g
Fiber: 2.7g
Sugar: 4.7g
Protein: 5.1g