Stir-Fried Chicken with Chestnuts

Ingredients

1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons honey

2 tablespoons vegetable oil

6 scallions, white parts sliced thin, green parts cut into 2-inch pieces

3 garlic cloves, minced

2 teaspoons grated fresh ginger

1 yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

5 ounces peeled, roasted chestnuts, cut into 1/2-inch pieces

3 tablespoons soy sauce

1 tablespoon oyster sauce

1. Pat chicken dry with paper towels and toss with honey in bowl until coated.

2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.

3. Add chicken and cook, stirring frequently, until well browned, about 6 minutes.

4. Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds.

5. Add bell pepper and cook until crisp-tender, about 7 minutes.

6. Stir in chestnuts, soy sauce, oyster sauce, and scallion greens and cook until sauce is slightly thickened, about 1 minute.

7. Serve with steamed rice.

Recipe courtesy of Cook’s Country