Best 3 La Choy Chinese Chicken With Water Chestnuts Recipes

Craving a delectable Chinese dish that tantalizes your taste buds? Look no further than La Choy Chinese Chicken with Water Chestnuts, a classic recipe that combines tender chicken, crunchy water chestnuts, and a flavorful sauce. This dish is not only a culinary delight but also a breeze to prepare, making it perfect for busy weeknights or casual gatherings.

Our comprehensive article features a collection of La Choy Chinese Chicken with Water Chestnut recipes, each offering unique variations to suit different preferences and dietary restrictions. From the traditional version to a healthier rendition using lean chicken breast and reduced-sodium soy sauce, we have something for everyone. Additionally, we provide a vegetarian alternative that replaces chicken with tofu, ensuring that everyone can enjoy this delicious dish.

Get ready to embark on a culinary journey, as our recipes guide you through the simple steps of creating this mouthwatering dish. You'll discover how to marinate the chicken for maximum flavor, stir-fry the ingredients to perfection, and prepare a luscious sauce that brings everything together. We also include tips on selecting the best water chestnuts and serving suggestions to elevate your dining experience.

Whether you're a seasoned cook or a novice in the kitchen, our La Choy Chinese Chicken with Water Chestnuts recipes will guide you towards a satisfying meal that will impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!

Let's cook with our recipes!

AMERICAN CHICKEN CHOW MEIN WITH FRIED NOODLES

American Chicken Chow Mein with Fried Noodles image

This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!

Provided by Sarah

Categories Chicken and Poultry

Time 50m

Number Of Ingredients 21

Ingredients

2 cups Peanut or Canola oil ((for frying)
8 oz. fresh Chinese wide egg noodles
1 large chicken breast ((sliced into thin pieces))
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon oil
1 medium onion ((sliced))
1 clove garlic ((minced))
3 stalks celery ((thinly sliced on the diagonal))
5 fresh shiitake mushrooms ((sliced; you can substitute any kind of mushroom here))
2/3 cup bamboo shoots
2/3 cup water chestnuts ((optional))
2 cups napa cabbage ((roughly chopped))
2 cups baby bok choy ((or Shanghai bok choy; broken up into individual leaves and washed))
1 1/4 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1 cup bean sprouts
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!

Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 20 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 642 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS

Stir-Fried Chicken with Broccoli, Water Chestnuts and Peppers image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced green onion bottoms
1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
1 cup julienned red bell peppers
1/2 cup water chestnuts
3 cups blanched broccoli florets
1/4 cup soy sauce
2 teaspoons toasted sesame oil
3/4 cup chicken stock
4 teaspoons cornstarch slurry
Salt and pepper
Steamed rice, for serving

Steps:

Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

EASY CHICKEN AND VEGETABLE STIR-FRY

Easy Chicken and Vegetable Stir-Fry image

This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!

Provided by Sandi Nicol

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 (8 ounce) cans sliced water chestnuts, drained
2 stalks celery, sliced
2 carrots, sliced
½ pound fresh green beans, cut into pieces
½ pound fresh mushrooms, sliced
½ pound fresh bean sprouts
½ pound fresh broccoli, cut into pieces
½ pound fresh green cabbage, cut into pieces
1 ½ cups stir-fry sauce (such as Kikkoman®)
½ cup minced garlic
7 green onion stalks, cut into pieces
2 tablespoons sesame seeds, or to taste
2 tablespoons ground ginger, or to taste
½ teaspoon salt, or to taste

Steps:

Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g

Tips:

Mise en place: Before starting, ensure all ingredients are prepped and measured. This will make the cooking process smoother and more efficient.
Use fresh produce: Fresh vegetables, such as celery and carrots, will give your dish a more vibrant flavor and texture.
Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a wok or large skillet: A wok or large skillet is ideal for this recipe, as it allows for even cooking and easy stirring.
Adjust the heat: Regulate the heat throughout the cooking process. High heat is needed to sear the chicken, but lower heat is necessary for simmering the sauce.
Serve immediately: This dish is best served hot, as the flavors and textures are at their peak.

Conclusion:

La Choy Chinese Chicken with Water Chestnuts is a versatile dish that can be easily customized to your preferences. Whether you prefer a spicier or milder flavor, or want to add more vegetables, this recipe provides a great foundation to experiment and create your own unique version. The combination of tender chicken, crunchy water chestnuts, and savory sauce makes this dish a perfect choice for a quick and delicious Asian-inspired meal. Enjoy it as a main course with rice or noodles, or serve it as an appetizer for your next party or gathering.

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