CHINESE DISHES WITH WATER CHESTNUTS RECIPES
CHINESE WATER CHESTNUTS RECIPE - FOOD.COM
These appetizers are always the first to go. Flavors complement perfectly. From Just a Matter of Thyme cookbook. These can be assembled a day ahead and baked later.
Total Time 45 minutes
Prep Time 45 minutes
Yield 30 appetizers, 15 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugars, ginger and soy sauce. Cut water chestnuts in half. Soak chestnuts in mixture for thirty minutes.
- Cut bacon strips in half and wrap each chestnut with a piece of bacon.
- Secure with toothpick.
- Bake at 375 for 15-20 minutes in a baking dish.
Nutrition Facts : Calories 144.4, FatContent 10.2, SaturatedFatContent 3.4, CholesterolContent 15.4, SodiumContent 728.1, CarbohydrateContent 9.5, FiberContent 0.7, SugarContent 5.3, ProteinContent 3.9
LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS RECIPE - FOOD.COM
This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
- Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
- Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
- Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
- Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
- Serve immediately with rice or noodles.
Nutrition Facts : Calories 433.1, FatContent 24.9, SaturatedFatContent 5.5, CholesterolContent 72.6, SodiumContent 781, CarbohydrateContent 24, FiberContent 3.7, SugarContent 6.7, ProteinContent 28.9
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LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS RECIPE - FOOD.COM
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Reviews 4.3
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Calories 369.4 calories per serving
- 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.
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