Recipe - Chicken And Peppers For 1

One half small Chicken breast
1 teaspoon Cornstarch
2 teaspoon Sherry or apple juice
ds Salt
2 teaspoon Cooking oil
1 teaspoon Cooking oil
One half cup Green pepper cut 1"
squares
One fourth cup Celery, diagonally cut or sliced up
pn Dry red peppers
2 teaspoon Water
pn Sugar
ds Salt
2 tablespoon Water chestnuts, cut or sliced up

Preparation: 10 min, cooking 4 min Bone and skin chicken breast and cut
meat into 1inch squares. Combine cornstarch, sherry and dash salt and pour
over chicken pieces, tossing with a fork to coat chicken well.

Heat 2 tsp oil in heavy skillet or wok, add chicken and cook over high heat
2 minutes stirring briskly. Lift out with slotted spoon and keep hot.

Add 1 tsp oil to pan. Add green pepper, celery and crushed red pepper.
Cook over high heat 1 minute, stirring. Add water, sugar, dash salt and
water chestnuts. Cover tightly and cook quickly 30 seconds.

Remove cover, add chicken pieces, and stir 30 seconds. Serve immediately
with rice or noodles and steamed broccoli or asparagus.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini