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Chicken with Water Chestnuts

Prep Time:10 Minutes
Cook Time:15 Minutes
Serves:4 Servings

Nutritional Information

Garlicky pan cooked chicken, stir fried with crunch water chestnuts.


  • 1/2 lb Boneless Chicken Breasts (skinned)
  • 1 Egg White
  • 1 tsp Salt
  • 2 tsp Cornstarch
  • 1/2 lb Water Chestnuts, Fresh or Canned (drained weight)
  • 1/2 cup Peanut Oil
  • 1 tbsp Garlic (finely chopped)
  • 2 tsp Ginger (finely chopped)
  • 1 tbsp Chili Bean Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tsp Rice Wine or Dry Sherry
  • 2 tsp Sugar
  • 1/2 tsp Salt
  • 2 tsp Sesame Oil


  • 1. Cut the Chicken: into 1/2-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mixture into the refrigerator for about 20 minutes.
  • 2. If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cold water.
  • 3. Coarsely chop the water chestnuts. Heat a wok or large saute pan until it is hot and add the oil. When it is moderately hot, add the chicken cubes and stir to keep them from sticking.
  • 4. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl.
  • 5. Clean the wok and reheat. Return 2 tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for 30 seconds.
  • 6. Then add the water chestnuts, chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 minutes.
  • 7. Add the sesame oil, give the mixture a final stir, and serve at once.

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