Asian Chicken and Water Chestnut Patties

INGREDIENTS:

1 ½ lb. skinless boneless chicken breasts, cut into 1½-inch pieces

1 (8-oz.) can whole water chestnuts, rinsed and drained

1 cup scallions, chopped

1 tsp. minced fresh jalapeño chili, including seeds

2 tbsp. chopped fresh cilantro (coriander)

1½ tsp. low sodium soy sauce

Dash of mirin or Chinese cooking wine

1¼ tsp. salt

2 tsp. grapeseed or extra virgin olive oil (optional)

INSTRUCTIONS:

 Pulse chicken in food processor until coarsely chopped.

 Transfer to large bowl. Add water chestnuts, scallions, and jalapeños to

processor and pulse until finely chopped. Add mixture to chicken

along with cilantro and salt. Stir together with your hands until just

combined. Heat 1 tsp. oil (if using) in a 12-inch nonstick skillet

over moderate heat until hot but not smoking. Then place patties

in skillet and cook until golden and just cooked through, about 4

minutes each side.