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.

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