Island chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Skinless, boneless chicken breast halves | |
| 1 | cup | Fresh cilantro leaves loosely packed |
| 2 | larges | Garlic cloves |
| 1 | Lemongrass stalk cut in 1/2\" pieces | |
| 1 | Shallot or 2 scallions quartered | |
| ¾ | cup | Canned light coconut milk |
| ¼ | cup | Peanut oil |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Each salt and pepper |
| 3 | cups | Chicken broth |
| 2 | tablespoons | Fresh ginger; minced |
| 1 | cup | Fresh shiitake mushrooms |
| 1 | large | Carrot |
| ¾ | cup | Snow peas |
| ½ | Red or yellow bell pepper | |
| 2 | Celery stalks | |
| ¾ | cup | Bean sprouts |
| 1 | Ripe tomato | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Sesame oil |
| 2 | teaspoons | Minced fresh ginger |
| 1 | Garlic clove; minced | |
| ½ | cup | Chopped cilantro |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Unsalted butter |
| 2 | tablespoons | Lime juice |
| White rice | ||
Directions
MARINADE
SAUCE
STIR-FRY
SERVE OVER
Place cilantro, garlic, lemongrass and shallot in a food processor or blender and pulse for about a minute, scraping down the sides as necessary. Transfer to a large baking dish and stir in the coconut milk, oil, lemon juice, salt and pepper. Add chicken breast halves; coat well. Cover and marinate in the refrigerator for 2 hours.
Remove the chicken and refrigerate. Place the marinade, chicken broth and ginger in a saucepan and boil 20 to 25 minutes, or until reduced to 1 cup. Skim off the fat and strain.
Cut the mushrooms, carrot, snow peas, peppers and celery into julienned strips, keeping each kind of vegetable and the bean sprouts separate. Slice the tomato in half crosswise and squeeze out the seeds; chop the flesh coarsely. Heat olive oil in a wok or large skillet over medium heat. Saute the chicken 4 to 5 minutes per side, or until cooked through. Remove and slice into ½" strips. Keep warm.
Heat sesame oil in the same wok or skillet over high heat. Stir-fry the mushrooms and carrot for 1½ minutes. Add remaining vegetables, except for the tomato pieces, and stir-fry for 1 ½ minutes longer. Mix in the ginger and garlic and cook for 30 seconds.
Stir in the tomato and cilantro and cook for 1 minute. Add soy sauce and blend. Remove the pan from the burner.
Reheat the strained sauce over medium heat. Whisk in the butter and lime juice. Serve chicken over white rice with the stir-fried vegetables and sauce.
Per serving: 555 calories; 31 g fat; 128 mg cholesterol; 885 mg sodium.
Kane and Dob write: "The many ingredients in here make for a sensational tropical treat. All you'll need to accompany it is plenty of white rice and beer. You may marinate the chicken and prepare the sauce a day ahead if you like." From Katherine Kane and Janet Dob's "Garden Hard, Eat Hearty" article in "The Herb Companion." June/July 1995, Vol. 7, No. 5. Pp. 60-61.
Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-03-95