Chicken and Chestnuts
| Yield: | 2 Servings |
| Categories: | Chinese, Chicken |
| 10 | oz | Skinned and boned chicken, 1 1/2-inch pieces |
| 1 | tb | Reduced-sodium soy sauce |
| 1 1/2 | ts | Peanut oil |
| 1/4 | c | Diced red bell pepper |
| 2 | tb | Chopped scallion (green onion) |
| 1/2 | Garlic clove, minced | |
| 1/4 | ts | Minced pared ginger root |
| 6 | sm | Chestnuts, boiled and peeled |
| 3/4 | c | Water |
| 1 | tb | Dry sherry |
| 1/2 | Pkt instant chicken broth & seasoning mix (1/2 tsp) | |
| 1 | ts | Cornstarch |
| 1/2 | ts | Each granulated sugar and Chinese sesame oil |
| 1 | ds | Pepper |
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