CHICKEN WITH WATER CHESTNUTS RECIPES
CHICKEN WITH WATER CHESTNUTS RECIPE - FOOD.COM
Make and share this Chicken With Water Chestnuts recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Precook chicken with sliced onion, salt and pepper at 350°. If using boneless it is about 30 minute 5 minutes longer for bone-in chicken.
- Cool, remove from bone, discard skin. Cut into bite sized pieces, including the onion. Set aside.
- In a large bowl combine soup, mayonnaise, celery and drained water chestnuts. Add chicken and mix together.
- Spread in a greased 9x13 baking pan.
- Combine stuffing mix with melted butter/margarine. Spread over chicken mixture and bake 45 minutes at 350° until lightly brown and bubbly at the edges.
- (I use Bell's stuffing mix. I have used others and it has been fine, but Stove Top is not the type to use.I have used light mayo and reduced fat soup but it's not as tasty).
Nutrition Facts : Calories 1061, FatContent 68.6, SaturatedFatContent 24.6, CholesterolContent 215.9, SodiumContent 1888, CarbohydrateContent 58, FiberContent 2.7, SugarContent 10.2, ProteinContent 52.6
CASHEW CHICKEN WITH WATER CHESTNUTS RECIPE | ALLRECIPES
Yummy and easy! What more could you want in a recipe?
Provided by FoodFan
Categories World Cuisine Asian
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
- Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition Facts : Calories 369.4 calories, CarbohydrateContent 22.1 g, CholesterolContent 58.5 mg, FatContent 19.8 g, FiberContent 3.1 g, ProteinContent 27.2 g, SaturatedFatContent 3.8 g, SodiumContent 892.4 mg, SugarContent 4.2 g
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