Chicken & Chestnuts Recipe
Recipe Ingredients
10 oz skinned and boned chicken, 1 1/2-in, ch pieces
1 tbsp reduced-sodium soy sauce
1 1/2 tsp peanut oil
1/4 cup diced red bell pepper
2 tbsp chopped scallion (green onion)
1/2 garlic clove, minced
1/4 tsp minced pared ginger root
6 small chestnuts, boiled and peeled
3/4 cup water
1 tbsp dry sherry
1/2 pkt instant chicken broth & seasoni, ng mix (1/2 tsp)
1 tsp cornstarch
1/2 tsp each granulated sugar and chinese s, esame oil
1 dash pepper
Recipe Preparation
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.
Servings: 2
Back to Chicken Recipes
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Chicken & Chestnuts Recipe Category from Recipes 4U
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