Title: Chicken and peppers for 1
 Categories: Poultry
      Yield: 1 Servings
 
    1/2 sm Chicken breast
      1 ts Cornstarch
      2 ts Sherry or apple juice
           -ds Salt
      2 ts Cooking oil
      1 ts Cooking oil
    1/2 c  Green pepper cut 1"
           -squares
    1/4 c  Celery, diagonally sliced
           -pn Dry red peppers
      2 ts Water
           -pn Sugar
           -ds Salt
      2 tb Water chestnuts, sliced
 
  Preparation:  10 min, cooking 4 min Bone and skin chicken breast and
  cut meat into 1-inch 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