• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chicken and Chestnuts

  • Recipe Submitted by on

Category: Poultry, Chinese

 Ingredients List

  • 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.


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