Ingredients:
10 oz skinned and boned chicken, 1 1/2-in, ch pieces
1 tbsp reduced-sodium soy sauce
1 1/2 tsp peanut oil
1/4 cup diced red bell pepper
2 tbsp chopped scallion (green onion)
1/2 garlic clove, minced
1/4 tsp minced pared ginger root
6 small chestnuts, boiled and peeled
3/4 cup water
1 tbsp dry sherry
1/2 pkt instant chicken broth & seasoni, ng mix (1/2 tsp)
1 tsp cornstarch
1/2 tsp each granulated sugar and chinese s, esame oil
1 dash pepper
Instructions:
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.
Servings: 2
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
Chicken & Chestnuts Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
