This braised chicken with chestnuts recipe combines bite sized pieces of chicken with whole roasted chestnuts in a delicious spicy and sweet sauce. Try this delicious braised chicken with chestnuts recipe and let me know what you think in the Chinese food forum found here. Enjoy!

3 boneless skinless chicken breasts (about 1.5 lbs)
¼ tsp garlic salt
½ inch piece fresh ginger
1 green onion
1 cinnamon stick
1 tbsp peanut oil
7.5oz jarred whole roasted chestnuts (usually sold in 15 oz jars)
1 tsp crushed red pepper
2 star anise

Sauce:
1 cup chicken broth
3 tbsp cooking sherry
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp cornstarch

1. Remove all of the fat from the chicken. Then cut each breast into 1 inch to 1½ inch square pieces. Place the chicken pieces in a large bowl, sprinkle them with the garlic salt and set them aside.


2. Next, using a knife or the back of a spoon carefully peel the ginger. Then cut it into thin slices and set them aside.


3. Rinse the green onion under cold water and dry it with a paper towel. Cut off the base and the very top of the greens and discard. Then dice the remaining stalk into small pieces and set them aside.


4. Break the cinnamon stick so that you have 2 smaller pieces and set them aside.


5. Next in a large cup mix together all of the ingredients for the sauce except for the cornstarch and then set this mixture aside.


6. In a small cup, mix the cornstarch with a little water just until it dissolves and set this mixture aside.


7. Now it’s time to start cooking. Heat a wok on high. When it is hot add the peanut oil and let it get hot.


8. When the oil is hot add the chicken and stir fry it for 5 minutes, or until it browns. Then remove it, place it on a plate and set it aside.


9. Without wiping out the wok add the ginger, crushed red pepper, cinnamon sticks and star anise and stir for just 10 to 20 seconds, or until fragrant.


10. Then add the chestnuts and green onion and stir fry for another 20 seconds.


11. Then add the sauce mixture and return the chicken to the wok. Bring everything to a boil and then reduce the heat to low and let it simmer until the liquid is reduced by half.


12. Then add the cornstarch mixture and turn the heat back to high. Stir until the sauce becomes thick and coats the chicken.


13. Then you can remove it from the heat and serve. Makes 3 servings.