water chestnut recipes

Barbecued Chinese Chicken Lettuce Wraps

cups, 4 handfuls, fresh shiitake mushrooms

chicken breast or chicken tenders

light colored oil, oil

salt and coarse black pepper

garlic, chopped

ginger

orange, zested

red bell pepper, diced small

tin,

scallions, chopped

navel orange -- platter garnish

Barbecued Chinese Chicken Lettuce Wraps: Rachael Ray

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

It was quick and easy but next time I will use ground chicken instead, just personal preference, maybe add some spice to it, but definitely a good, easy dinner that you can tweak to fit your preference!

So easy and delicious! I left out the mushrooms and bell peppers and forgot about the orange/zest, but this was still so yummy!  I think the ginger really takes it to the next level.  Next time will throw in some carrots, too. This will be a go-to recipe 

Great!  I used fish sauce along with hoisin.  Add some chopped cashews...I used Bibb leftuce but the leaves weren't big enough...stick with iceberg!  

Wonderful, will be making again real soon! Instead of wraps, I tore the lettuce into salad size pieces and served the chicken on top. Great recipe!

Just made these and WOW!!! I was just looking for something quick to do with some chicken and I was in the mood for asian. These did not disappoint! Had to make some Hoisin because I didn't have any on hand, but it was simple to make. Also used juice from a cutie instead of zest and it was still very good! (Also only had carrots and green onions for veggies) I will definitely be making these again very, very soon! Thank you! 

Delicious!!! I read the reviews and added regular sesame oil as well as spicy sesame oil (maybe 1/2 tblspn each). Also added a whole bell pepper and some cubed zucchini. Will definitely make again! 

This was a great, quick and easy recipe for dinner! If you have some extra options while making it I would suggest adding another sauce flavor to it (like sesame oil or the like). The hoisen sauce was the only strong flavor coming through for me. Still delicious though! 

Easy. Good blend of ingredients however I found it a bit bland. Next time I will add the garlic chili sauce to spice it up.

<span>Excellent! Orange, garlic &amp; ginger, what could go wrong!  I doubled it and added more mushrooms. So easy to adjust flavors by adding more or less hoisin. Took me a bit longer than 30 min due to more chopping needed for larger quantity made. </span>

https://www.foodnetwork.com/videos/chinese-chicken-lettuce-wraps-0171030

Rachael's Chinese chicken lettuce wraps are low carb but full of flavor.

Chinese Chicken Lettuce Wraps

Chicken Chow Mein

soba egg noodles

peanut oil

Kosher salt

chicken broth,

oyster sauce

soy sauce,

cornstarch

sugar

boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips

dark Asian sesame oil

garlic,

scallion, white and green minced

black pepper

medium yellow onion, thinly sliced

celery,

shittake mushrooms, rehydrated, drained, and thinly sliced

water chestnuts

mung bean sprouts

rice,

Food Network Kitchen’s Chicken Chow Mein, as seen on Food Network.

Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.

Pretty much stuck to the recipe except used pork instead of chicken. We also tend to go a little heavy handed on the veggie to sauce ratio. We like more veggies. We make this several times a month. Enough for leftovers 

My family is from Hawaii, so I'm looking for the baked version of this, it is similar, but has French-cut beans and everything is cooked in the oven, except we usually cooked with shrimp so things were cooked about the same time. But that is Hawaiian style, it's baked, not fried. Home cooking.

Very tasty sauce but a bit too little chicken for 3 people - recipe said it was for four.  I would use double the chicken next time.  Prep is everything when you are making this dish.  Make sure everything is ready before starting.  Forget the crispy noodles step - just buy ready made crispy chinese noodles like the ones you get at the restaurants.  More veggies is also a good idea - baby corn, bok choy or extra celery.  Jasmine rice makes it just like your best take out.  I was looking for a recipe to approximate the chow mein I had as a youg girl in NY - this isn't quite it, but this one is better than any takeout I have had in recent years.

This was quite good, however I thought it was a bit labor intensive and I cook a lot.

First try, better than restaurant Chinese version, prep was a little lengthy, doubled the recipe, added a pound of  fresh jumbo shrimp, tofu, bamboo shoots, and baby corn, but was worth the labor. It was a hit with the pickiest of eaters in my family.

I did not use the dried chukka soba noodles.  Instead of the celery, I used bok choy.  This meal was delicious.  My mom loves chicken chow mein and I made it for her.  She liked it better than the restaurant!  I would say that is a successful recipe!

I thought this recipe was good but not as good as restaurant chow mein.  I think I would add more vegetables next time, I doubled up all the veggies.  Quite a bit of effort for how much it made and I also did not fry the noodles.  I just boiled them and added them soft.

Excellent sauce. Added enough noodles so it wouldnt be salty. Modified the veggies to what i had on hand. Definitely a keeper. <br /> 

Very tasty I didn't like the crispy noodles and also there weren?t enough of them. Next time I will double the noodles (6 ounces) and add them after boiled and skip the frying part. Other than that, this recipe has a great taste. Also, I added this to my chicken fried rice instead of plain white rice?.Mmmm? good!!

I didn't like the crispy noodles and also there weren?t enough of them. Next time I will double the noodles (6 ounces) and add them after boiled and skip the frying part. Other than that, this recipe has a great taste. <br /><br />Also, I added this to my chicken fried rice instead of plain white rice?.Mmmm? good!! <br />

Rumaki Teriyaki

teriyaki sauce,

chicken livers, trimmed,

water

bacon,

Food Beauty of host Valerie Bertinelli's Rumaki Teriyaki as seen on Food Network’s Valerie’s Home Cooking, Season 2

Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.

Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.

Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

My party guests have essentially rated this 5 stars. Mom made this all the time in the 60s, and I always found it just OK, not great. This version as well. BUT........every time I make this, it goes over very well. We had a "friendsgiving" party today, and there was only one thing that was completely cleaned out. I think you can guess what I mean. The guests have spoken!<br />

I had this once at a restaurant and was so happy to see this. My husband loved these! Great recipe!

My family favourite is simpler.  Not that I don't like this one as well, just sharing how I do it<div><br /></div><div>Wrap the water chestnuts in bacon and sprinkle liberally with seasoning salt.  Then I put it on the bbq (using a smoke packet) until they are done.  I'm going to try sprinkling brown sugar on the tray before I do them next time so the sugar will caramelize on the bottom.<br /></div><div><br /></div><div>i usually do jalapeño peppers at the same time.  Except I smoke the peppers before I stuff them.  Cut them in half lengthwise and seed.  Smoke them until they are no longer crispy.  Fill with cream cheese and top with some bacon and sprinkle with seasoning salt.  Then pop into the BBQ until the bacon is done.  </div><div><div><br /></div></div>

I've been making rumaki for 36 years using this recipe minus the teriyaki.  If I don't make it for a gathering, people ask where it is!  It's delicious.  Next time I make it, I will use the teriyaki sauce.

https://www.foodnetwork.com/videos/rumaki-teriyaki-0246828

Valerie introduces Duff Goldman to a tasty mid-century hors d'oeuvre.

Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.

Bacon-Wrapped Water Chestnuts

soy sauce

ketchup

firmly-packed dark brown sugar1 tablespoon Worcestershire sauce

Nonstick cooking spray

Food Network Kitchen's Bacon-Wrapped Water Chestnuts for THE ULTIMATE FRIENDSGIVING/12 DAYS OF COOKIES/LAST-MINUTE SIDES, as seen on Food Network

Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.

Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.

Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.

Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.

Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

Great recipe.  Family devoured them and asked for more the next party.   I added the following to the sauce to customize it: 1 TBS of dijon, 1 TBS or liquid smoke, 1 TBS of Worschester Sauce.

Absolutely delicious. I've made it a few times. I personally let the drained chestnuts sit for a few hours in the soy sauce; really let it soak it up.

These were so good that they were gone in minutes. 

I've been making these for years and they are awesome.

Chinese Chicken Salad

low-sodium soy sauce, divided

sesame oil, divided

chicken breasts

head napa cabbage, thinly shredded (about 6 cups)

red cabbage, shredded (about 2 cups)

carrot, shredded (about 2 cups)

scallions,

Mandarin oranges

rice wine vinegar

garlic

canola oil

brown sugar

chili-garlic sauce or chili sauce

almonds,

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices. 

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Way too much rice wine vinegar and sugar. I made it again with only 1 tbsp rice vinegar and 1 tsp sugar - much better. Added more soy sauce and sesame oil to stretch the dressing. Important: add sesame oil instead of canola oil.

I normally really like Ellie’s recipes but everything about this was a bust for me, especially the dressing. Oh well, you can’t win them all but I’m obviously in the minority.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/016/0169/0169219

Healthy Chinese Chicken Salad makes a deliciously filling, guilt-free meal.

Top 5 water chestnut recipes recipes from across the web

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Barbecued Chinese Chicken Lettuce W...

Chicken Chow Mein

Rumaki Teriyaki

Bacon-Wrapped Water Chestnuts

Chinese Chicken Salad

Top 5 water chestnut recipes recipes from across the web

The most viewed water chestnut recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Chinese Chicken Lettuce W...

Chicken Chow Mein

Rumaki Teriyaki

Bacon-Wrapped Water Chestnuts

Chinese Chicken Salad

The most viewed water chestnut recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine