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Chicken and Chestnuts


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:2 Servings

Nutritional Information

Crunchy chestnuts add a crisp texture to this delicious sauted chicken entree.

Ingredients

  • 10 oz Chicken (skinned and boned, 1 /2-inch pieces)
  • 1 tbsp Soy Sauce (reduced-sodium)
  • 1 1/2 tsp Peanut Oil
  • 1/4 cup Red Bell Pepper (diced)
  • 2 tbsp Chopped Scallion (green onion)
  • 1/2 Garlic Clove (minced)
  • 1/4 tsp Pared Ginger Root (minced)
  • 6 small Chestnuts (boiled and peeled)
  • 3/4 cup Water
  • 1 tbsp Dry Sherry
  • 1/2 Pkg Instant Chicken Broth & Seasoning Mix (1/2 tsp)
  • 1 tsp Cornstarch
  • 1/2 tsp Granulated Sugar
  • 1/2 tsp Chinese sesame oil
  • 1 dash Pepper

Directions

  • 1. 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.
  • 2. Drain chicken, reserving marinade. Add chicken, a few pieces at a time, to vegetable mixture, stirring after each addition.
  • 3. 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.
  • 4. 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.

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