Chicken with Water Chestnuts

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.4
  • Total Fat: 5.2 g
  • Cholesterol: 68.5 mg
  • Sodium: 278.1 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 31.0 g

View full nutritional breakdown of Chicken with Water Chestnuts calories by ingredient
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Number of Servings: 4


    1 Med. onion
    3 Sticks celery
    1/2 red peper
    4 dried or fresh mushrooms
    225g (70z) can water chestnuts
    250g (8oz) can bean sprouts
    2 whole chicken breasts or Vegetarian Substitute.
    1 tblsp Oil
    2/3 cup water
    1 chicken stock cube
    2 tsp soy sauce
    1 tsp oyster sauce
    2 tsp dry sherry
    1 tsp cornflour
    2.5cm (1in) piece green ginger.
    1 cup of rice uncooked


1. Peel and quarter onion, separate layers. slice celery diagonally into 2.5cm (1in) strips; if using dry mushrooms, rehydrate or cut mushrooms into 4. Cut pepper and remove seeds, cut into 5mm (1/4in) strips. Peel and thinly slice ginger. Drain water chestnuts, cut in half.
2. Skin chicken breasts, remove meat form bones, cut into 2.5cm (1in) pices, or substitute. Heat oil in pan or work, gradually add chicken pices, brown gently until chicken is cooked, drain on absorbent paper.
3. Add prepared vegetables and drained bean sprouts, toss lightly, add chicken or substitute pieces, mix lightly. If it dries out a bit try not to add more oil, use a little bit of water instead to keep the fat down.
4. Combine water, crumbled stock cube, soy sauce, oyster sauce, dry sherry and cornflour. Pore over chicken and vegetables, toss until sauce boils and vegetables are just tender and still crisp. Serves 4

Serve over cooked rice!

Number of Servings: 4

Recipe submitted by SparkPeople user BUSTIE1.

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