| 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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