Best Asian Chicken And Water Chestnut Patties Recipes

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LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS



La Choy Chinese Chicken With Water Chestnuts image

This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice.

Provided by Maureen in MA

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, skin removed
3 tablespoons cornstarch
1 tablespoon egg white, slightly beaten
1/2 teaspoon salt
1 1/2 cups low sodium chicken broth
2 1/2 tablespoons low sodium soy sauce
1 tablespoon sugar
1/4 cup peanut oil
1 (6 ounce) package frozen pea pods, thawed
1 teaspoon fresh gingerroot, minced
2 garlic cloves, minced
3 small tomatoes, quartered
1 (8 ounce) can sliced water chestnuts

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.

CASHEW CHICKEN WITH WATER CHESTNUTS



Cashew Chicken with Water Chestnuts image

Yummy and easy! What more could you want in a recipe?

Provided by FoodFan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons cornstarch
⅔ cup chicken broth
3 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon hot pepper sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
1 small onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
⅔ cup cashews

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, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g

ASIAN CHICKEN AND WATER CHESTNUT PATTIES



Asian Chicken and Water Chestnut Patties image

Categories     Chicken     Leafy Green     Low Fat     Quick & Easy     Spring     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-ounces) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 teaspoon minced fresh jalapeño chile, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons vegetable oil
Special Equipment
6 (8-inch) wooden skewers

Steps:

  • Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
  • Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.
  • Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

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Asian cuisine has been popular across the world and is widely enjoyed for its distinct flavors and unique ingredients. One such recipe that has gained quite a popularity among food enthusiasts lately is the Asian Chicken and Water Chestnut Patties. This recipe is known for its crunchy texture and savory flavor that is sure to leave you craving for more.

Ingredients

To prepare the Asian Chicken and Water Chestnut Patties, you will need the following ingredients:
  • 1 lb ground chicken
  • 1 can water chestnuts, drained and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced
  • 1 cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil

Preparation

To make the Asian Chicken and Water Chestnut Patties, follow the below steps:
  1. In a large bowl, combine the ground chicken, chopped water chestnuts, minced garlic, soy sauce, hoisin sauce, sesame oil, and thinly sliced green onions.
  2. Mix well to ensure that all the ingredients are evenly combined.
  3. Add the panko breadcrumbs to the chicken mixture and mix well.
  4. Beat an egg in a separate bowl and add it to the chicken mixture. Mix well to form a sticky mixture.
  5. Shape the chicken mixture into small patties about the size of a golf ball.
  6. Heat a tablespoon of vegetable oil in a large skillet over medium heat.
  7. Add the patties to the skillet and cook for about 5-7 minutes on each side, until they are golden brown and cooked through.

Serving Suggestions

The Asian Chicken and Water Chestnut Patties can be served in many ways. They can be served as an appetizer or as the main course. They can be served on a bed of rice or noodles and accompanied by stir-fried vegetables. They can also be served on a bun as a burger. A delicious dipping sauce made with soy sauce, vinegar, and honey can complement the savory flavor of the patties.

Variations

The Asian Chicken and Water Chestnut Patties recipe can be modified to suit different taste buds. For instance, you can add grated ginger or chopped cilantro to the chicken mixture to add an extra layer of flavor. You can also substitute ground pork or beef for chicken to make the patties richer in taste. To make the patties gluten-free, you can use gluten-free breadcrumbs instead of panko breadcrumbs.

Conclusion

The Asian Chicken and Water Chestnut Patties are an easy-to-make delicacy that can be enjoyed by everyone. With a few simple ingredients and easy preparation, this recipe can be prepared in under 30 minutes. The crunchy texture and savory flavor make it a crowd-pleaser and a perfect option for weeknight dinners or casual get-togethers.
Asian chicken and water chestnut patties are a delicious and healthy option for a quick meal. With the right ingredients and cooking techniques, you can make patties that are crispy on the outside and juicy on the inside. In this article, we will discuss some valuable tips for making this dish that will help you to achieve the perfect balance of flavors and textures.

Tip 1: Use Lean Chicken

One of the most important ingredients for making asian chicken and water chestnut patties is chicken. It’s important to choose lean chicken as this will help you to create a patty that is healthy and not too greasy. You can use boneless, skinless chicken breast or ground chicken for this recipe. Chicken breasts are a healthy option as they are low in fat and high in protein. Alternatively, you can use ground chicken which is also lean and easy to work with.
Pro Tip:
If you are using chicken breast, make sure to cut it into very small pieces so that it is easier to grind or chop. You can also use a food processor to grind the chicken into a fine mince.

Tip 2: Add Water Chestnuts

Water chestnuts are a crucial ingredient when making asian chicken and water chestnut patties. They add a nice crunch to the dish and are also low in calories. You can buy fresh water chestnuts from your local Asian supermarket or use canned ones. If using canned water chestnuts, make sure to drain and rinse them first.
Pro Tip:
To get the best texture from your water chestnuts, make sure to chop them into small pieces. You can use a food processor for this if you prefer.

Tip 3: Use Asian Spices

The key to making asian chicken and water chestnut patties taste authentic is to use the right spices. You will need a combination of ginger, garlic, soy sauce, and sesame oil to make the patties. These ingredients will give the dish a nice umami flavor that is characteristic of asian cuisine.
Pro Tip:
To get the most flavor from your spices, make sure to cook them in a little bit of oil before adding the chicken and water chestnuts. This will help to release their aromas and flavors.

Tip 4: Use Panko Breadcrumbs

Panko breadcrumbs are a type of Japanese breadcrumb that is coarser and lighter than regular breadcrumbs. They are perfect for making asian chicken and water chestnut patties as they give the patties a light, crispy texture. You can find panko breadcrumbs at most supermarkets or Asian grocery stores.
Pro Tip:
To get the best texture from your patties, mix the panko breadcrumbs with the chicken mixture just before shaping the patties. This will help to bind the mixture together and give the patties a crispy exterior.

Tip 5: Use a Non-Stick Pan

When cooking asian chicken and water chestnut patties, it’s important to use a non-stick pan. This will prevent the patties from sticking and help to create a nice crispy crust. If you don’t have a non-stick pan, you can use a regular pan but make sure to add a little bit of oil to prevent sticking.
Pro Tip:
To get the best results, cook the patties over medium heat. This will help to ensure that the patties cook evenly and don’t burn.

Tip 6: Serve with Dipping Sauce

Finally, it’s important to serve your asian chicken and water chestnut patties with a flavorful dipping sauce. You can make a simple soy sauce and rice vinegar dipping sauce by combining equal parts of soy sauce and rice vinegar. You can also add a little bit of sugar, chopped scallions, and grated ginger to the sauce to make it more flavorful.
Pro Tip:
Make the dipping sauce ahead of time to allow the flavors to meld together. You can also make extra sauce and store it in the refrigerator for later use.

Conclusion

In summary, asian chicken and water chestnut patties are a tasty and healthy option for a quick meal. By using lean chicken, water chestnuts, asian spices, panko breadcrumbs, a non-stick pan, and a flavorful dipping sauce, you can create a dish that is sure to impress. With these valuable tips, you’ll be able to make patties that are crispy on the outside and juicy on the inside. Happy cooking!

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