---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN & PEPPERS FOR 1
  Categories: Poultry
       Yield: 1 servings
  
     1/2 sm Chicken breast
       1 ts Cornstarch
       2 ts Sherry or apple juice
            -ds Salt
       2 ts Cooking oil
       1 ts Cooking oil
     1/2 c  Green pepper cut 1″
            -squares
     1/4 c  Celery, diagonally sliced
            -pn Dry red peppers
       2 ts Water
            -pn Sugar
            -ds Salt
       2 tb Water chestnuts, sliced
  
   Preparation:  10 min, cooking 4 min Bone and skin
   chicken breast and cut meat into 1-inch squares.
   Combine cornstarch, sherry and dash salt and pour over
   chicken pieces, tossing with a fork to coat chicken
   well.
   
   Heat 2 tsp oil in heavy skillet or wok, add chicken
   and cook over high heat 2 minutes stirring briskly.
   Lift out with slotted spoon and keep hot.
   
   Add 1 tsp oil to pan.  Add green pepper, celery and
   crushed red pepper. Cook over high heat 1 minute,
   stirring.  Add water, sugar, dash salt and water
   chestnuts.  Cover tightly and cook quickly 30 seconds.
   
   Remove cover, add chicken pieces, and stir 30 seconds.
   Serve immediately with rice or noodles and steamed
   broccoli or asparagus.
   
   From the files of Al Rice, North Pole Alaska.    Feb
   1994
  
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