This post may contain affiliate links. Please read my privacy policy.
This easy Chestnut Chicken is a quick one-pan dish made with juicy chicken, roasted chestnuts, and shiitake mushrooms in a savory sauce. Ready in under 30 minutes and perfect with a bowl of rice!
Chinese Chestnut Chicken Recipe
This Chinese-style chestnut chicken is one of my favorite comfort meals. It’s savory with a hint of sweetness, packed with juicy chicken, earthy shiitake mushrooms, and tender roasted chestnuts that soak up all the delicious sauce. Everything cooks in one pan using simple pantry staples, making it perfect for busy weeknights.
It’s not just easy and quick—it’s filling and wholesome too. High in protein and low in fat, this dish goes great with steamed rice or plain noodles. Whether you want something cozy for a chilly night or a fuss-free home-cooked dinner, this chestnut chicken recipe always hits the spot. Don’t forget to watch my video guide and check out the tips below—they’ll help you get this recipe just right every time!
Add This To Your Comfort Food List
- Juicy chicken every time. A quick coat of cornstarch keeps the chicken tender and flavorful.
- Sweet meets savory. the roasted chestnuts give a subtle sweetness, shiitake mushrooms bring that earthy richness, and the flavorful brown sauce pulls everything together with a nice umami kick.
- One-pan wonder. Everything cooks together, which means less mess and more time to chill.
Ingredients You’ll Need
- Chicken – I used chicken breast, but you can use skinless, boneless chicken thighs.
- Roasted chestnuts – Ready-to-use roasted chestnuts give this dish a great nutty flavor and are easy to find at most grocery stores and Asian markets. They’re usually sold in plastic packaging. You can also use raw chestnuts—please refer to the tips below on how to prepare them at home.
- Shiitake mushrooms – I used dried shiitake mushrooms and soaked them in warm water until softened. You can also use fresh shiitake mushrooms.
Check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Why I Use Chicken Breast
I like using chicken breast because it stays juicy but cooks quickly. It’s lean and perfect for soaking up all those rich sauce flavors without being greasy.
Pro Tip #2: Roasted Chestnuts for That Sweet, Nutty Kick
Roasted chestnuts add a natural sweetness and soft texture that balances the savory chicken and mushrooms. They’re the secret ingredient that makes this dish feel special and comforting.
Pro Tip #3: Cornstarch For That Perfect Coating
Tossing the chicken in cornstarch gives it a light coating that helps seal in moisture while creating a slight velvety texture once cooked. It also helps the sauce cling better to each bite.
How To Roast Chestnuts At Home
Step 1: Preheat oven to 400°F (205°C). Use a sharp knife to score a small X on the flat side of each chestnut—this helps steam escape and makes peeling easier.
Step 2: Arrange chestnuts in a single layer on a baking sheet.
Step 3: Roast for 15–20 minutes, depending on size, until shells start to peel back.
Step 4: Let chestnuts cool until you can handle them safely. Peel off the outer shell and thin skin underneath with your fingers or a small knife.
How To Make Chestnut Chicken
Grab a bowl and add your chicken pieces in. Sprinkle the cornstarch over the top, then toss everything together until the chicken’s nicely coated. This little step helps lock in the juices and gives you that nice sear when it hits the pan.
Heat up some oil in your wok or skillet over medium-high heat. Once it’s hot, toss in the ginger and give it a quick stir until it smells amazing. Then, add the chicken and cook it while stirring, just until the outside turns opaque. You’re just looking to seal in the juices here—not cook it all the way yet.
Toss in the roasted chestnuts and shiitake mushrooms. Give everything a good stir so they mix nicely with the chicken and soak up all that flavor.
Pour in the soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and a splash of water. Give everything a good stir so the chicken’s nicely coated. Then turn the heat down and let it simmer until the sauce thickens and the chicken’s cooked through and juicy.
Toss in the scallions, give everything one last stir to bring it all together, and you’re done! Scoop it out, serve it up hot, and enjoy while it’s still nice and saucy.
Frequently Asked Questions
Yes. Canned chestnuts are a convenient option and work well in this recipe. Just drain them before adding to avoid extra moisture in the dish.
You can prep the chicken and chop the veggies ahead of time, but I recommend cooking the dish fresh for the best texture and flavor. If you need to make it earlier, store the cooked dish in the fridge and reheat gently.
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
You can freeze the cooked chicken and sauce in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently.
This recipe is 306 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese meal, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chestnut Chicken
Ingredients
- 300 g skinless boneless chicken breast, cut into cubes
- 1 tablespoon cornstarch
- 2 tablespoons oil
- 5 slices ginger, peeled
- 120 g roasted chestnut
- 4 dried shiitake mushrooms, soaked in warm water until softened, cut into halves
- 1 tablespoon soy sauce
- 1 heaping tablespoon oyster sauce
- ¼ teaspoon dark soy sauce, for coloring purposes
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar, or to taste
- 4 tablespoons water
- 1 stalk scallion, cut into strips
Instructions
- In a bowl, toss the cubed chicken with cornstarch until evenly coated.
- Heat oil in a wok or skillet over medium-high heat. Add ginger and stir-fry until fragrant. Add the chicken and cook, stirring, until the surface turns opaque.
- Add chestnuts and shiitake mushrooms. Stir to combine with the chicken.
- Pour in soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and water. Stir well, then lower the heat. Let it simmer gently until the sauce thickens and the chicken is cooked through.
- Add scallions, give everything a final stir, and dish out. Serve hot.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious and super easy dish to make that will show up on my table regularly. I think I will add some water chestnuts or celery near the end of the cook for a little textural variety.
Amazing
Used all the chicken putting breaststroke in later added teaspoon hot chilli flakes and a Clove of black garlic
:)
Do we need to marinate the chicken first?
You do not have to marinate the chicken first. You can cook with the water from soaking the mushrooms to add more flavor.