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Ingredients

• 10 oz skinned and boned chicken, 1½" pieces
• 1 tbsp reduced-sodium soy sauce
• 1½ tspn peanut oil
• ¼ cup diced red bell pepper
• 2 tbsp chopped scallion (green -onion)
• ½ garlic clove, minced
• ¼ tspn minced pared ginger root
• 6 small chestnuts, boiled and peeled
• ¾ cup water
• 1 tbsp dry sherry
• ½ pkt instant chicken broth & seasoning mix
• 1 tspn cornstarch
• ½ tspn each of granulated sugar and Chinese sesame oil
• 1 dspn pepper
  

1. In medium bowl combine chicken and soy sauce; cover with plastic wrap and let stand at room temperature for 30 minutes.
2. In 9" skillet or a wok, heat peanut oil over medium heat; add bell pepper, scallion, garlic, and ginger and sauté until vegetables are tender, about 2 minutes.
3. Drain chicken, reserving marinade.
4. Add chicken, a few pieces at a time, to vegetable mixture, stirring after each addition.
5. 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.
6. Reduce heat to low and let simmer for 1 minute.
7. 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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