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Water chestnuts add a wonderful crunchy texture to dishes and have a complex flavor that’s a delicious combination of tart, nutty, and sweet. We’ve rounded up 13 of the best Water Chestnuts Recipes for you to try.
From a creamy spinach dip to a sweet water chestnut cake, you’ll want to grab a couple cans of water chestnuts the next time you buy groceries!
What Are Water Chestnuts?
Water chestnut is a tuber that grows in freshwater marshes. It gets its name from its chestnut-like shape. Water chestnuts are often used in Chinese cuisine.
Moo Goo Gai Pan
This restaurant quality moo goo gai pan takes just 25 minutes to make. Serve it alongside steamed rice for a healthy and delicious meal.
Bacon Wrapped Water Chestnuts
Serve these bacon wrapped water chestnuts as an appetizer at your next party! They’re a delicious combination of smokey, sweet, savory, and crunchy.
Creamy Spinach Dip with Water Chestnuts
Your guests will love the flavor combinations in this savory spinach dip. It’s creamy, tangy, and has great texture!
Mushroom and Water Chestnut Salad
Amp up your salad game with this healthy mushroom and water chestnut salad. It comes together in about 30 minutes and is also vegan friendly.
Snow Peas with Water Chestnuts
Snow peas pair up with water chestnuts to create this tasty side dish. It’s a healthy dish that’s super-easy to make.
Chinese Water Chestnut Soup
This Chinese water chestnut soup is a delicious combination of savory and sweet flavors. The pork is succulent and tender, and the water chestnuts add a wonderful crunchy texture.
Hot and Sour Soup
This hot and sour soup is full of healthy ingredients. It takes just 30 minutes to make, and is also vegan friendly.
Water Chestnut Appetizer
These water chestnut appetizers are soaked in soy sauce, rolled in brown sugar, and wrapped in bacon! They’re a delicious combination of flavors your guests will love.
Corn and Water Chestnut Pork Ribs Soup
This simple homemade soup has very few ingredients and a delicious broth. Serve it when you’re craving something warm and comforting.
Crunchy Tuna Wraps
These crunchy tuna wraps make a wonderful lunch! They take just 10 minutes to pull together and you’ll love the combination of flavors and textures.
Pork, Celery, and Water Chestnut Wontons
Serve these tasty wontons at your next party. They’re the perfect size to pop in your mouth and are so easy to make!
Steamed Minced Pork with Water Chestnut
Your family will love the flavors of this dish and it takes just 30 minutes to make! Serve it with a side of fried rice for a delicious meal.
Water Chestnut Cake
Serve this water chestnut cake at your next summer get-together. You’ll only need a handful of ingredients and the steps are easy to follow.
Best Water Chestnuts Recipe Collection
This restaurant quality moo goo gai pan takes just 25 minutes to make. Serve it alongside steamed rice for a healthy and delicious meal.
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Author: Izzy
Ingredients
Chicken
- 1 pound chicken breasts boneless and skinless (454g)
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low sodium
- 1 teaspoon rice vinegar
- 1/2 tablespoon vegetable oil
Vegetables
- 1/2 tablespoon vegetable oil
- 2 teaspoons garlic minced (2 cloves)
- 1 teaspoon ginger minced
- 2 cups mushrooms sliced
- 1 cup snow peas
- 3 medium carrots
- 6 oz sliced water chestnuts drained (optional)*
- 6 oz sliced bamboo shoots drained (optional)*
The Sauce
- 3/4 cup chicken stock low sodium
- 1/2 teaspoon sugar
- 1 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low sodium
- salt and pepper to taste
Instructions
Marinate the chicken
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.
Stir-fry the chicken
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).
Stir-fry vegetables
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.
Notes
- *The traditional moo goo gai pan recipe calls for bamboo shoots and water chestnuts, but you can use other vegetables such as broccoli and cabbage.
- The recipe can be made in advance and meal prepped up to 3 days in advance. Store in an airtight container in the fridge.
Author: Izzy
Tried this recipe?Follow or tag us on Pinterest @izzycooking
About Izzy
I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.
