Recipe - Chicken And Chestnuts

10 ounce Skinned and boned chicken, 1
1/2inch pieces
1 tablespoon Reducedsodium soy sauce
1 One half teaspoon Peanut oil
One fourth cup Diced red bell pepper
2 tablespoon Chopped scallion (green
onion)
One half Garlic clove, minced
One fourth teaspoon Minced pared ginger root
6 small Chestnuts, boiled and peeled
Three fourths cup Water
1 tablespoon Dry sherry
One half Pkt instant chicken broth &
seasoning mix (One half tsp)
1 teaspoon Cornstarch
One half teaspoon Each granulated sugar and
Chinese sesame oil
1 ds Pepper

In medium bowl combine chicken and soy sauce; cover with plastic wrap and
let stand at room temperature for 30 minutes. In 9inch 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