Cherry Chicken Stir Fry

So easy and no one will guess what's in the secret sauce. Serve hot over white rice!

• Ready In: 30 mins
• Serves: 3

Ingredients

• 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

Directions

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.