What's for Dinner?
Wok-fried Chicken with Asian Flavors (serves 4)
 Zest from 1 orange
1 cup fresh orange juice
Zest from 1 lime
¼ cup lime juice
¼ cup low-sodium soy sauce
3 garlic cloves, finely minced
1- inch piece of ginger, peeled and grated
3 tablespoons brown sugar
1/8 teaspoon cayenne pepper
½ teaspoon kosher salt
3 boneless skinless chicken breasts, sliced into thin strips
2 tablespoons peanut oil, divided 2 large red bell peppers, sliced into 1/4-inch strips
2 cups snow peas
1 cup bean sprouts
1 tablespoon cornstarch
½ cup roasted cashews
Combine the zest and juice from the orange and lime with the soy sauce, garlic, ginger, brown sugar, cayenne and salt in a bowl. Stir to dissolve sugar. Pour out 1 cup and reserve for sauce. Add chicken strips to the bowl and stir to coat. Marinate for 15 minutes.
Heat 1 tablespoon peanut oil in a wok or large skillet over high heat until very hot. Drain the marinade from the chicken, pat chicken with paper towels and discard marinade. Turn down heat to medium and add small batches of chicken. Cook chicken until no longer pink and cooked through, about 3 minutes. Remove to a bowl and keep warm, continue with remaining chicken.
Add second tablespoon peanut oil to the wok. Add the red pepper, snow peas and bean sprouts, cook stirring on high heat until the vegetables are crisp-tender, about 3 to 4 minutes. Stir in the green onions. Whisk cornstarch into reserved marinade and add to wok. Bring liquid to a boil, add cooked chicken and cashews. Serve over Jasmine rice.
Jasmine Rice
2 cups jasmine rice
2 ¾ cups water
1 tablespoon butter
2 tablespoons low sodium soy sauce
½ teaspoon salt
Place rice in colander and rinse under cold running tap water for 1 minute. Bring the water, butter, soy sauce and salt to a boil in a large saucepan. Cover the pot, turn the heat to low and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and fluff with a fork. |
 Local Southern California blood oranges are coming into season now according to a farmer I chatted with last week at the Farmer's Market. The sweet tart juice with hints of raspberry is delicious when added to your Sunday morning Mimosa. Or sub in Blood Orange juice for lemon in a vinaigrette. Use the blood orange segments in a salad of baby greens, very thinly sliced fennel (also now in season) and some crumbled blue cheese. |
Testimonials
I'm not very comfortable in the kitchen, but the cooking class with Chef Mary Ellen made me feel like I knew what I was doing. She works with whatever skills you have and provides helpful instructions and techniques to become more competent...and makes it a fun experience! Since my cooking class, I've begun to cook more often and have become more adventurous, using her recipes, her tips and her tricks of the trade.
"Candace"
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