Monday, January 3, 2011

Soy-Sherry Chicken with (Turkey) Fried Rice

This was a last minute, "I have a million ingredients to get rid of" type of meal. I basically found a couple of recipes that would help me use up my fresh produce. I wanted to use some leftover cabbage, red peppers, carrots, chicken, etc. The chicken recipe was on the front page of the Cooking Light website last week, and I dug around a bit, to find the other one, so I could serve the two, side by side. Needless to say, I was clearly in Asian mode last week.

This fried rice recipe, is clearly meant to be one of those "Day After Thanksgiving, Use up your Leftovers" type of recipes. I omitted everything "turkey" about it, and just made the fried rice with veggies (though I did use chicken broth). The rice was super tasty. I loved the addition of cabbage and peas, and the flavor combination of the rice vinager and sesame oil was perfect. This would be a terrific way to use up Thanksgiving leftovers. Then again, doing it veg style was delicious also.

Make this. Make it with turkey, make it with chicken, make it vegetarian. Any way you make it, it'll be a 5 Bowler.

Turkey Fried Rice

Canned chicken broth will work in place of the Turkey Stock, though the stock will enhance the dish's turkey flavor. Chilling the rice keeps the grains from sticking together as they're reheated. For more spice, add an extra teaspoon of chili garlic sauce.

Yield: 6 servings (serving size: about 1 1/2 cups)

1/3 cup low-sodium soy sauce
2 tablespoons Turkey Stock (I used chicken)
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 teaspoons canola oil
2 cups shredded green cabbage
1 cup sliced green onions
1 1/2 teaspoons minced peeled fresh ginger
5 cups cooked long-grain rice, chilled (I used brown rice)
4 cups chopped cooked turkey (light and dark meat) (omitted)
2 cups leftover green peas or frozen peas, thawed
1 cup leftover carrots or frozen carrots, thawed (I used fresh)
1/3 cup chopped fresh cilantro

Combine the first 7 ingredients in a small bowl, stirring with a whisk until well blended.

Heat oil in a large nonstick skillet over medium-high heat. Add cabbage, onions, and ginger to pan; sauté 3 minutes or until tender. Add rice, turkey, peas, and carrots; sauté 3 minutes or until thoroughly heated. Stir in soy mixture; cook 2 minutes. Remove from heat; stir in cilantro.

CALORIES 456 (22% from fat); FAT 11.1g (sat 2.3g,mono 3.5g,poly 2.8g); IRON 5.4mg; CHOLESTEROL 72mg; CALCIUM 97mg; CARBOHYDRATE 50.4g; SODIUM 705mg; PROTEIN 35.5g; FIBER 5.2g

Cooking Light, NOVEMBER 2007

Make this. It would have been just as good over plain rice. So easy to make. Mmmmm. I want this again, immediately. 5 Bowls.

Chicken with Sherry-Soy Sauce

Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

CALORIES 230 (13% from fat); FAT 3.3g (sat 0.7g,mono 1g,poly 1g); IRON 1.6mg; CHOLESTEROL 99mg; CALCIUM 27mg; CARBOHYDRATE 4.7g; SODIUM 528mg; PROTEIN 39.9g; FIBER 0.3g

Cooking Light, DECEMBER 2005

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