Chicken & Chestnuts Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Skinned and boned chicken, 1 1/2-inch 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 & seasoning mix, 1/2 tsp
1 tsp: Cornstarch,
1/2 tsp: Each granulated sugar and Chinese sesame oil,
1 dash: Pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp