---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN AND 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.
  
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