Spring is inspiring! Just being out in the fresh air and seeing the abundance of new growth and brilliant colored flowers gets me motivated to lighten up and get things done! Here are the top 3 items on my to do list for the last two weeks of April :
clean patio furniture, prune back shrubs , lighten up menus
Today’s post is about the later. Yes, today I am talking food, specifically, a fabulous springtime recipe you can get to the table in 30 minutes! More good news, even my toughest critic, daughter Sydney (the foodie), gives it two thumbs up!
The origin of this recipe, Asian Chicken, is an article by Liz Biro, Even Real Chefs Struggle With ‘What’s for dinner? appearing the Wilmington Star News, April 28, 2008. I actually managed to find this article I had so uniquely archived in a cookbook, behind my blender, on top of the directions to my food processor!
Liz Biro interviewed Wilmington’s top chefs about their “off-the-cuff-home cooking”. Yeah, the kind we deal with everyday. Each chef rattled off a meal that sounded mouth-watering, yet was incredibly simple and used minimal ingredients. Here is Marc Copenhaver’s (of Marc’s on Market) Crazy Asian Chicken , which I have adapted to my lighter, dietary preferences.
- 4 oz. boneless, skinless chicken breast
- 2 T lime juice
- 2 T fish sauce
- 2 T low sodium soy sauce
- 1/4 t dried crushed chili pepper
- 3 T flour
- cooking spray
- 1/2 T canola oil
- 1/2-1 cup shredded romaine lettuce or other greens
- 2 T julienned peppers and carrots
- 1 T sweet chili sauce
- Preheat oven to 400 degrees F.
- Pound chicken breast to an even thickness (for faster cooking) by placing between two sheets of wax paper and pounding with a meat mallet or rolling pin.
- Mix lime juice, soy sauce and fish sauce and marinade flattened chicken for about 10 minutes.
- Dredge marinated chicken in flour.
- Spray pan with cooking oil and heat canola oil over medium high heat. Add chicken breast and cook for 3 minutes per side or until lightly browned.
- Finish cooking in oven for approximately 3 minutes or until chicken is done. Serve on a bed of greens and julienned veggies. Drizzle with sweet chili sauce.
I like to serve Crazy Asian Chicken with a side of brown rice and steamed sugar snap peas.
What’s on your spring “to do” list? How is the pre-bikini season inspiring you to change your meals?
Diane Boyd, M.B.A., R.D., L.D.N