Asian Chicken and Water Chestnut Patties

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Waterchestnuts

  Chinese, canned, solids and liquids

  1 cup slices or 140g

• Salt

  Table

  1 ¼ tsp or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ full breast (both fillets) or 590g

Directions

1. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
2. Cube chicken and pulse in a food processor until coarsely chopped, then transfer to a large bowl. Add water chestnuts, scallions, and jalapeo 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.
3. 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.

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