Name: Stir-Fried Chicken and Chestnuts
Total time: 30 min
Cuisine: ChineseAsia
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, cooked chestnuts, cut into 1/2-inch pieces; 3 tablespoons soy sauce; 1 tablespoon oyster sauce

Why This Recipe Works

Sweet chestnuts, amplified by honey, add a new twist to this classic chicken stir-fry.

Before You Begin

Serve with steamed rice. Chestnuts are sold jarred or vacuum-packed in many supermarkets.

Instructions

Pat chicken dry with paper towels and toss with honey in bowl until coated. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook, stirring frequently, until well browned, about 6 minutes.

Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds. Add bell pepper and cook until crisp-tender, about 7 minutes. Stir in chestnuts, soy sauce, oyster sauce, and scallion greens and cook until sauce is slightly thickened, about 1 minute. Serve.