Chicken

Green Curry Fritters

I feel like I’m becoming tight with the ethnic foods aisle in my grocery store. For someone who used to only peruse said aisle to buy soy sauce, my refrigerator is now filled with all kinds of Asian condiments like Sriracha, coconut milk, hoisin sauce, peanut sauce, sesame oil, teriyaki sauce and sambal oelek. These flavorful items have become my best friends in a pinch. I throw no less than two or three of them into a bowl of ground turkey for making burgers and when my cupboard is growing scarce, my go-to dinner is usually a bowl of whole-wheat thin spaghetti swirled with a mixture of several Asian sauces – the hotter the better. Despite comfort with my expanding pallet, there was something about the small, unassuming bottle of green curry paste that had my knees shaking when I opened it. With an unappealing smell and an even more unappealing appearance, I questioned my judgement in deciding to try these Green Curry Fritters. What was I getting myself into? Had I finally gone too far?

Ground chicken is mixed with panko crumbs and scallions before being smothered in a mixture of mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, ginger and egg. The mixture is flattened into patties and cooked in a hot pan with canola oil until browned and fully cooked. These fritters are salty, spicy and get a bite from the scallions. Don’t be confused by the name of these fritters because they are basically Asian-flavored sliders. And don’t be intimidated by the green curry paste. These fritters are packed with bold flavor and don’t have an overwhelming curry flavor which comes with curry powder. In fact, I didn’t taste curry at all, just bold tasty flavors. I ate my fritters with a simple side salad but these would be great with cabbage slaw as the recipe suggests because the cool cabbage would help to tone down the heat from the sambal oelek. Of course, my tongue was loving every second of the heat making me a big fan of these. I’m eating these fritters for lunch this week and getting compliments on how good my lunch smells. Whether you like curry or not, I suggest giving these a try. You just mind find a new condiment to like. Even if it’s kind of ugly-looking.

The ingredients:

Place panko, scallions, and ground chicken in a large bowl.

Combine mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, salt, ginger and egg in another bowl.

Add green curry mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

Serve with salad or cabbage slaw.

Additions: None

Omissions: None

Substitutions:

Ground ginger

Overall Rating: Love It

Source: Cooking Light Magazine

Kung Pao Chicken

One of the biggest cravings I often get (which is nearly impossible to satisfy) is Chinese food. Once I get the thought of Chinese food in my head, it becomes all I can think about. The only thing I can do is pick up the phone and call my favorite Chinese food restaurant (which I have programmed into my phone, mind you), place an order, and stuff my face. There is no getting around it. And as much as I try to replicate my favorite dishes at home, it’s never as satisfying as the take-out I get. Maybe it’s the additional oil or MSG that makes it so good (I don’t know and I don’t care) but I’m not ready to give up making healthier, just-as-tasty dishes at home. This Kung Pao Chicken is probably the closest I have come to making a perfect Chinese dish.

Chicken is sautéed with garlic and onion in sesame oil (a flavor punch) before being bathed in a spicy mixture of water, soy sauce, cornstarch, brown sugar, ginger and red pepper flake. Once the sauce has thickened slightly, fresh snow peas and red peppers are added until bright in color and perfectly crisp. Unlike a typical restaurant dish, this version gets its kick from the red pepper flake instead of chili peppers but it doesn’t disappoint (if you like it spicier, add more flake or use chili peppers instead). Snow peas are a fresh addition but other vegetables, such as broccoli, celery, cabbage or scallions, will work too. Like the typical restaurant version, peanuts dot this dish adding a salty layer of crunch. If you’re someone like me who gets that Chinese food craving and want something healthier, try this dish. It comes together fast and it’s as tasty as ever.

The ingredients:

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

Combine water, soy sauce, cornstarch, brown sugar, ginger and crushed red pepper, stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil.

Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.

Sprinkle with nuts.

Additions: None

Omissions: None

Substitutions:

Ground ginger

Overall Rating: Love It

Source: Cooking Light Magazine

Baja Chicken Stir-Fry

I’ve been on a bit of a chicken and veggies kick. It’s what I’ve been craving so why fight it? It’s better than eating a big bowl of pasta or a buffalo chicken cheesesteak, both of which I could easily eat on a daily basis if it weren’t for my stubborn conscience. I can’t seem to get enough chicken lately and the brighter the rainbow of veggies the better. It’s not often that I go through phases like this so when they come around, I embrace them. But no matter what my body wants, chicken and veggies can get boring unless they are switched up with different flavors. I came across this Baja Chicken Stir-Fry (adapted from Baja Pork Stir-Fry) right when I wasn’t sure what to do next. One look and I instantly fell in love with the vibrant colors in this dish.

Chicken breasts are cut into bite size pieces, seasoned with nothing more than salt and pepper, and cooked until brown. Green, orange and red pepper slices are quickly stir-fried with minced jalapeño and then mixed with the cooked chicken. A simple sauce of ground cumin, broth and cornstarch is added to the whole mixture and thickens up quickly, coating each piece of the stir-fry. A final addition of cherry tomato halves and chopped cilantro rounds out this dish that comes together quickly. The peppers are perfectly crisp, the tomatoes are juicy and the whole dish gets a kick from the jalapeño and a flavorful warmth from the ground cumin. I wouldn’t normally think to add tomatoes to a stir-fry but it seems to work here.

The ingredients:

Combine broth, cornstarch, cumin and garlic. Set aside.

Season chicken with salt and black pepper. Add canola oil to a large skillet heated over medium-high heat. Add chicken and cook thoroughly until brown on all sides. Remove chicken from pan and keep warm.