Cherry Chicken Stir Fry - cooking recipe

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

Preparation

Fold together the marinade ingredients and dump into a plastic bag with sliced chicken; marinate chicken for at least five minutes.
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.
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.
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.
Remove from heat; garnish with reserved green onion and serve hot over rice.