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WHY DID THE CHICKEN CROSS THE GLOBE?

Chicken is a universal bird.  It is enjoyed by cooks  and their  families all over the world.  For so many cooks on so many nights, the basic chicken breast is the go-to protein for a healthy meal in a hurry.  This can become somewhat ho-hum  after a while, until you  start importing flavors and ingredients from around the world.  Chicken is favored   just about everywhere for its versatility–from Vietnam and Korea to Greece and Mexico.   In the U.S.,  we eat chicken in tacos, stews, gravies, barbeque, roasted, grilled,  in  casseroles and in sphagetti to name a few.  The following recipe uses five ingredients or fewer, (not including salt, pepper, water, oil and cooking spray, which are freebies), but those ingredients are chosen for maximum impact:  lemongrass, soy, fresh herbs, Gorgonzola, Dijon.

Vietnamese Stir Fry

Serve with wild rice noodles, tossed with sliced green onions and fresh cilantro leaves.

1 tablespoon canola oil

1/3 cup finely chopped peeled fresh lemongrass

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

1/4 teaspoon kosher salt

1 1/2  tablespoons sambol oelek(such as Huy Fong)

1/4 cup lower-sodium soy sauce

1.  Heat a large skillet over medium-high heat.  Add oil to pan, swirl to coat.  Add lemongrass, saute for 1 minute, stirring frequently.  Add chicken to pan, and sprinkle with salt.  Saute’ for 3 minutes or untill lightly browned, stirring occasionally.  Stir in sambal, saute’ for 30 seconds.  Add soy sauce, bring to a boil…Reduce heat and simmer 5 minutes or until chicken is done.  Yield 4 servings. (serving size about 2/3 cup).

 

Cooking Light

October 14th, 2010 | Category: Uncategorized

23 comments to WHY DID THE CHICKEN CROSS THE GLOBE?

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