Best Water Chestnuts Recipe Collection

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes. , Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

BEST WATER CHESTNUTS RECIPE COLLECTION

Steps:

• Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
• In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
• Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.
• In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
• When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don't pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).
• Place the same pan over medium-high heat. When hot, add the remaining oil.
• Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.
• Make the sauce and mix with chicken and veggies
• In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
• Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
• Remove from heat, add salt and pepper to taste. Serve over rice or noodles.

BEST BACON WRAPPED WATER CHESTNUTS

Steps:

• Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts.
• Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
• Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.