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pan-frying Asian
Asian Chicken and Water Chestnut Patties Recipe-12201

Photo by: Romulo Yanes
Comments: 0


Serve these patties over gingered noodle salad.

Yield: Makes 6 servings


  • 1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
  • 1 (8-ounces) can whole water chestnuts, rinsed and drained
  • 1 bunch scallions, chopped (1 cup)
  • 1 teaspoon minced fresh jalapeño chile, including seeds
  • 2 tablespoons chopped fresh cilantro
  • 1 1/4 teaspoons salt
  • 2 teaspoons vegetable oil

Special equipment:

  • 6 (8-inch) wooden skewers


Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.

Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

© 2004 Condast Publications

Nutritional Information

Nutrients per serving (% daily value)

233kcal (12%)
25mg (3%)
18mg (31%)
24mcg RAE (1%)
73mg (24%)
620mg (26%)
1g (4%)
5g (8%)
1mg (7%)

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