Cherry Chicken Stir Fry

• 1/2 lb chicken breast, julienned in bite-size pieces
• 1 cup sliced water chestnuts or 1 cup slivered almonds
• 1 cup pitted whole cherries (frozen is easiest-thaw in refrigerator several hours before)
• 1 bunch green onion, sliced
• peanut oil (for frying)
• Marinade
• 1 egg white
• 1 tablespoon light soy sauce
• 1/2 tablespoon cornstarch
• 1 teaspoon sesame oil
• Secret Sauce
• 1/3 ounce jello sugar-free black cherry gelatin (one .3 oz or 8.5g package)
• 1 cup strong brewed black coffee
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 6 tablespoons soy sauce

1. Fold together the marinade ingredients and dump into a plastic bag with sliced chicken; marinate chicken for at least five minutes.
2. In the meantime, add all secret sauce ingredients to a blender or food processor, and pulse a few times until well-blended. It will foam a little bit.
3. Heat oil over high heat in a large skillet or wok. Stir-fry the meat for 2-3 minutes or until it turns color. Don't overcook, as it will be back in the pan again. Transfer to a platter.
4. Add a little more peanut oil to the wok if it needs it. Stir fry water chestnuts and green onions (reserving some for garnish) for two minutes; add secret sauce and bring to a boil, then cook for two minutes. Return meat, add cherries and stir thoroughly to heat through.
5. Remove from heat; garnish with reserved green onion and serve hot over rice.

chicken breast, water, cherries, green onion, peanut oil, marinade, egg, soy sauce, cornstarch, sesame oil, secret sauce, black cherry gelatin, black coffee, black pepper, cornstarch, soy sauce

Taken from www.food.com/recipe/cherry-chicken-stir-fry-317844 (may not work)