Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 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 \N | Garlic clove, minced |
| ¼ teaspoon | Minced pared ginger root |
| 6 smalls | Chestnuts, boiled and peeled |
| ¾ cup | Water |
| 1 tablespoon | Dry sherry |
| ½ \N | Pkt instant chicken broth & seasoning mix (1/2 tsp) |
| 1 teaspoon | Cornstarch |
| ½ teaspoon | Each granulated sugar and Chinese sesame oil |
| 1 dash | Pepper |
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.