Stir-Fried Chicken and Chestnuts
By America's Test KitchenPublished on August 31, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces2 tablespoons honey 2 tablespoons vegetable oil 6 scallions, white parts sliced thin, green parts cut into 2-inch pieces3 garlic cloves, minced2 teaspoons grated fresh ginger 1 yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips5 ounces peeled, cooked chestnuts, cut into ½-inch pieces3 tablespoons soy sauce 1 tablespoon oyster sauce
Before You Begin
Serve with steamed rice. Chestnuts are sold jarred or vacuum-packed in many supermarkets.
Instructions
- Pat chicken dry with paper towels and toss with honey in bowl until coated. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook, stirring frequently, until well browned, about 6 minutes.
- Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds. Add bell pepper and cook until crisp-tender, about 7 minutes. Stir in chestnuts, soy sauce, oyster sauce, and scallion greens and cook until sauce is slightly thickened, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons honey
2 tablespoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into 2-inch pieces
3 garlic cloves, minced
2 teaspoons grated fresh ginger
1 yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
5 ounces peeled, cooked chestnuts, cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon oyster sauce
Ingredients
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons honey
2 tablespoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into 2-inch pieces
3 garlic cloves, minced
2 teaspoons grated fresh ginger
1 yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
5 ounces peeled, cooked chestnuts, cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon oyster sauce
Ingredients
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons honey
2 tablespoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into 2-inch pieces
3 garlic cloves, minced
2 teaspoons grated fresh ginger
1 yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
5 ounces peeled, cooked chestnuts, cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon oyster sauce
Why This Recipe Works
Sweet chestnuts, amplified by honey, add a new twist to this classic chicken stir-fry.
Before You Begin
Serve with steamed rice. Chestnuts are sold jarred or vacuum-packed in many supermarkets.
Instructions
- Pat chicken dry with paper towels and toss with honey in bowl until coated. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook, stirring frequently, until well browned, about 6 minutes.
- Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds. Add bell pepper and cook until crisp-tender, about 7 minutes. Stir in chestnuts, soy sauce, oyster sauce, and scallion greens and cook until sauce is slightly thickened, about 1 minute. Serve.
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