Stir Fried Chicken with Water Chestnut | Kitchenstagram
This Stir Fried Chicken with Water Chestnut is a versatile and delicious recipe perfect for your meal rotation. It’s quick, easy to prepare and endlessly customizable based on the vegetables you have on hand. Stir fry is more of a cooking formula than a strict recipe, making it a fantastic starting point for any cook.
For this recipe chicken breast works wonderfully, but take care not to overcook it, as its lean nature can make it tough. A hot pan and quick cooking are key. You can elevate the dish by adding bean sprouts, bamboo shoots, snap peas or your favorite veggies.
Serve this flavourful stir fry with white or brown rice, or even noodles, for a complete satisfying meal. Mastering the basics of stir-frying will open the door to countless variations, keeping your dinners exciting and stress-free. It’s a go to dish that’s as practical as it is tasty.
Serving suggestions:
Stir Fried Chicken with Water Chestnut pairs perfectly with steamed or fried rice for a satisfying meal. If you want to enhance your meal, consider serving it with delicious sides like noodles, fried rice, soup for a a flavourful starter.
Storage tips:
Store Stir Fried Chicken with Water Chestnut in a shallow, airtight container in the fridge for up to five days. Reheat on the stove or microwave until hot.
Ingredients
250 gm Chicken Breast, sliced
1 tsp Salt
1 1/2 tsp Black pepper powder
1 tbsp Soy sauce
1 tbsp Sesame Oil
2-4 tbsp Cornflour
5 tbsp Oil
1/2 cup Cashew nut
1 tbsp Ginger-Garlic (minced)
1 no. Green Chili (sliced)
1/2 cup Onion, sliced
1/2 cup Bell pepper, sliced
1/2 cup Water Chestnut
1/2 tsp Red Pepper Flakes
1 tbsp Corn Flour
1 tbsp Brown Sugar
Fresh Coriander, chopped
Preparation
- Step 1: Slice the water chestnut in half through the middle and peel away the tough outer skin. Then thinly slice the water chestnuts.
- Step 2: Marinate the sliced chicken breast with salt, black pepper powder, soy sauce, sesame oil, cornflour and 1 tbsp vegetable oil.
- Step 3: Heat 4 tbsp oil in a pan, add the cashew nut and fry until golden. Keep aside. Then add the marinated chicken and saute, stirring continuously until the chicken is cooked through, about 80 %. Remove the chicken from the heat and set aside.
- Step 4: In the remaining oil, add minced ginger-garlic, saute for a minute or so. Then add sliced green chili and saute for a minute.
- Step 5: Add sliced onion and bell pepper, saute for few minutes. Then add sliced water chestnut and cook for 2-3 minutes.
- Step 6: Then add red pepper flakes, black pepper powder and cook for 2-3 minutes. Then add cornflour slurry and saute for few more minutes.
- Step 7: Add brown sugar and saute for few minutes. Then add fried chicken and saute for 3-4 minutes. Add the fried cashew nuts and toss for 1 minute. Turn off the heat.
- Step 8: Serve immediately and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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