La Choy Chinese Chicken With Water Chestnuts Recipes

CASHEW CHICKEN WITH WATER CHESTNUTS

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.

CHICKEN CHOW MEIN WITH BOK CHOI & WATER CHESTNUTS

Steps:

• Put a pan of water on to boil. Peel and finely slice the ginger and garlic, then finely slice the chilli. Trim and finely slice the spring onions.
• Pick the coriander leaves and put to one side, then finely chop the stalks. Halve the bok choi lengthways. Slice the chicken into finger-sized strips and lightly season.
• Preheat a wok or large frying pan to high and once it's very hot, add a good lug of oil and swirl it around. Stir in the chicken and cook for a couple of minutes, or until golden and cooked through.
• Add the ginger, garlic, chilli, coriander stalks and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the pan quickly.
• Cook the noodles and bok choi in the boiling water for just 2 to 3 minutes.
• Add the cornflour, water chestnuts and their water to the wok and give it another good shake. Remove from the heat and stir in 2 tablespoons of soy sauce. Halve the lime, squeeze the juice of one half into the pan and mix well.
• Drain the noodles and bok choi in a colander over a bowl, reserving the cooking water. Stir the noodles and bok choi into the pan, with a little cooking water to loosen, if necessary. Have a taste and season with more soy sauce, if needed.
• Plate up and serve sprinkled with the rest of the spring onions and coriander leaves, with lime wedges on the side for squeezing over.

LA CHOY CHINESE CHICKEN WITH 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.

EASY CHICKEN FRIED RICE

Steps:

• Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Pour into skillet; cook 7 minutes or until lightly browned, stirring occasionally to break up remaining rice.
• Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
• Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.