Cut chicken breasts into small pieces; place 1/3 of the pieces in container of electric blender; cover.
Whirl to paste-like consistency.
Remove to a medium-size bowl; repeat with remaining chicken pieces.
(Or, chicken pieces may be very finely chopped.) Add water chestnuts, cheese and salt, if using; blend thoroughly.
Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.
o cool.
Add ground chicken, water chestnuts, hoisin sauce and cilantro to
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Combine the ground chicken, water chestnuts, ginger, 1/3 of the cilantro, garlic and fish sauce in a bowl. Using damp hands, shape mixture into 20 balls. Roll in coconut to coat. Transfer to prepared tray. Bake 15 mins, or until golden and cooked.
Combine 1/3 of the cilantro with sweet chili sauce in a bowl. Divide rice and bok choy among serving plates. Top with meatballs. Sprinkle with remaining cilantro. Serve with chili sauce.
br>If desired, cut larger water chestnuts in half for easier eating
Dissolve the cornstarch in the chicken broth, and stir in the
Prepare Stove Top stuffing as directed on box; set aside. Butter 9 x 13-inch pan and layer Stove Top stuffing, shredded chicken, sliced water chestnuts, mushrooms, 1/2 cup cheese and 1/2 chicken soup.
Do a second layer of chicken, water chestnuts, mushrooms, soup, then top with remaining cheese.
Bake at 325\u00b0 for 45 to 50 minutes.
n a glass of cold water. Preheat oven to the ubiquitous
Cut each slice of bacon into three pieces.
Soak drained water chestnuts in soy sauce for at least an hour.
Roll water chestnut in brown sugar.
Wrap in bacon,secure with toothpick.
Bake at 325\u00b0F for 20-25 minutes.
Hint: line pan with foil when baking.
Heat oil in a large wok or frying pan over high heat. Stir-fry pork, onion, chilies, ginger and garlic for 5-6 mins, breaking up with the back of a wooden spoon, until pork is browned. Add kecap manis and water chestnuts. Stir-fry for 1 min. Spoon into radicchio leaves and garnish with green onions and extra chili.
In large skillet, heat oil over medium heat.
Saute garlic for about 1 minute until softened, be careful not to let it brown or it will be bitter.
Add snap peas, salt and crushed red pepper flakes - cook and stir until tender (4-5 min.).
Add water chestnuts, stir and heat through.
Sprinkle cashews over and serve.
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
Toss stuffing with the melted
margarine.
Put\thalf of this mixture in sprayed Pyrex dish (9 x 13-inch).
Add a layer of cut up chicken.
Mix soups, sour cream and water chestnuts. Pour this mixture over layer of chicken.
Add rest of dressing on top, then add chicken broth.\tCook at
350\u00b0
for
30\tto 40 minutes.
Cook, bone and cube chicken.
Mix together Escort crackers and butter to make crust.
Line pan with 1/2 mixture leaving 1/2 for top.
Mix chicken, water chestnuts, pimentos, mushroom and chicken soup (rinse soup cans with 1/4 cup chicken broth).
Add sour cream and pour this mixture into lined pan.
Sprinkle reserved crumbs over top of mixture.
Bake at 350\u00b0 for 30 to 45 minutes or until desired brownness is reached.
This casserole may be made a day in advance and refrigerated before baking.
Serves 6 to 8.
pan of salted boiling water for 2 minutes to soften
Precook chicken with sliced onion, salt and
Spray large skillet with nonstick cooking spray.
Over medium heat, cook chicken until no longer pink.
Remove from skillet; keep warm.
In 1 cup measuring cup, place reserved peach syrup (add enough water to make 1/2 cup).
Stir in cornstarch, ginger and salt.
In same skillet, cook peach syrup mixture, stirring constantly, until thickened.
Add reserved chicken, water chestnuts and pea pods; heat through.
Serve over rice.
In frying pan or wok, add 1 tablespoon oil. Cook chicken breast. Add soy sauce as needed. Add garlic and asparagus. Cover and let simmer on low for 15 to 20 minutes. Add water chestnuts and cook about 10 more minute. Add more soy sauce as needed for flavor. Add cooked angel hair pasta and stir.
/2 tsp cornstarch; add chicken and set aside for 10
nd refresh under cold running water; drain, then set aside.