|10 ounces||Skinned and boned chicken, 1 1/2-inch pieces|
|1 tablespoon||Reduced-sodium soy sauce|
|1½ teaspoon||Peanut oil|
|¼ cup||Diced red bell pepper|
|2 tablespoons||Chopped scallion (green onion)|
|½||Garlic clove, minced|
|¼ teaspoon||Minced pared ginger root|
|6 smalls||Chestnuts, boiled and peeled|
|1 tablespoon||Dry sherry|
|½||Pkt instant chicken broth & seasoning mix (1/2 tsp)|
|½ teaspoon||Each granulated sugar and Chinese sesame oil|
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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