cat lover
12-28-2008, 03:16 PM
Roast Chicken with Snow Pea Rice 6 servings
3 scallions, chopped
4 cloves garlic, chopped
2 tsp grated peeled fresh ginger
1 tsp salt
9 bone in chicken breast halves
1/2 tsp black pepper
1/3 cup lite soy sauce
1/4 cup honey
3 tbsp Dijon style mustard
2 tsp cornstarch
RICE
2 tbsp canola oil
1 shallot, chopped
10 radishes, cut into wedges
6 oz snow peas, cut diagonally into 1/2' wide slices
8 cups cooked basmati rice
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425 degrees. Combine scallions, 3 cloves garlic,1 tsp ginger and 1/4 tsp salt. WIth your fingers separate skin from the breast meat leaving the skin attached. Spread scallion mixture under the skin and sprinkle the skin with pepper and the remaining salt. Place in a roasting pan and roast 20 minutes. Combine the soy sauce, honey and mustard with remaining garlic and ginger. Baste chicken with some of the soy mixture. Roast, basting with pan juices and remaining soy mixture till no longer pink near the bone, about 25 to 30 minutes. Remove chicken from the pan. Dissolve cornstarch in 1 tbsp water. Pour pan juices into a small pot over medium heat and whisk in cornstarch mixture. Bring to a boil whisking and cook whisking till thickened about 1 minute. Wrap and refrigerate 3 breast halves. Transfer remaining chicken to platter and drizzle with the sauce.
RICE
In a non stick skillet heat oil over medium heat and add shallots. Cook till softened 3 minutes. Stir in radishes and cook stirring till starting to soften, about 3 minutes. Stir in snow peas and cook till just tender about 3 miutes. Stir in rice and cook stirring till heated through, 3 imnutes. Stir in salt and pepper. Reserve 3 cups rice mixture. Serve remaining rice with chicken.
Chicken Salad with Orange Venaigrette
1/3 cup orange juice
3 scallions, chopped
3 tbsp fresh cilantro
3 tbsp toasted sesame oil
3 tbsp canola oil
2 tbsp soy sauce
2 tbsp vinegar, preferably rice wine
1 tbsp sugar
1 tsp grated orange zest
Leftover chicken and rice
9 cups baby salad greens, about 4 oz
3 oranges, peeled and cut into segments
In a blender process first 9 ingredients and pulse till combined. Remove bones from chicken and slice meat. Toss greens with 1/2 cup juice mixture and arrange on a serving platter. Top with chicken rice and oranges. Drizzle with remaining juice mixture.
3 scallions, chopped
4 cloves garlic, chopped
2 tsp grated peeled fresh ginger
1 tsp salt
9 bone in chicken breast halves
1/2 tsp black pepper
1/3 cup lite soy sauce
1/4 cup honey
3 tbsp Dijon style mustard
2 tsp cornstarch
RICE
2 tbsp canola oil
1 shallot, chopped
10 radishes, cut into wedges
6 oz snow peas, cut diagonally into 1/2' wide slices
8 cups cooked basmati rice
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425 degrees. Combine scallions, 3 cloves garlic,1 tsp ginger and 1/4 tsp salt. WIth your fingers separate skin from the breast meat leaving the skin attached. Spread scallion mixture under the skin and sprinkle the skin with pepper and the remaining salt. Place in a roasting pan and roast 20 minutes. Combine the soy sauce, honey and mustard with remaining garlic and ginger. Baste chicken with some of the soy mixture. Roast, basting with pan juices and remaining soy mixture till no longer pink near the bone, about 25 to 30 minutes. Remove chicken from the pan. Dissolve cornstarch in 1 tbsp water. Pour pan juices into a small pot over medium heat and whisk in cornstarch mixture. Bring to a boil whisking and cook whisking till thickened about 1 minute. Wrap and refrigerate 3 breast halves. Transfer remaining chicken to platter and drizzle with the sauce.
RICE
In a non stick skillet heat oil over medium heat and add shallots. Cook till softened 3 minutes. Stir in radishes and cook stirring till starting to soften, about 3 minutes. Stir in snow peas and cook till just tender about 3 miutes. Stir in rice and cook stirring till heated through, 3 imnutes. Stir in salt and pepper. Reserve 3 cups rice mixture. Serve remaining rice with chicken.
Chicken Salad with Orange Venaigrette
1/3 cup orange juice
3 scallions, chopped
3 tbsp fresh cilantro
3 tbsp toasted sesame oil
3 tbsp canola oil
2 tbsp soy sauce
2 tbsp vinegar, preferably rice wine
1 tbsp sugar
1 tsp grated orange zest
Leftover chicken and rice
9 cups baby salad greens, about 4 oz
3 oranges, peeled and cut into segments
In a blender process first 9 ingredients and pulse till combined. Remove bones from chicken and slice meat. Toss greens with 1/2 cup juice mixture and arrange on a serving platter. Top with chicken rice and oranges. Drizzle with remaining juice mixture.