Title: Chicken & chestnuts
 Categories: Chinese, Chicken
      Yield: 2 Servings
 
     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
 
  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.