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Carrots and chicken

June 21, 2009

So we got these red carrots from Farmhouse Delivery:


Aren’t they gorgeous? I decided to whip them into a quick salad to go along with some spicy coconut chicken, all from Cooking Light magazine.


The salad was fresh and delicious, and the chicken was nice and spicy, but tame enough for me to eat. (If you like things really spicy, add more Sriracha.) Also, after I made this, I realized that tofu would have been a great substitute for the chicken.

For your eating pleasure…

Carrot and Cucumber Salad

3  tablespoons  low-sodium soy sauce
2  tablespoons  rice vinegar
1  teaspoon  sugar
2  teaspoons  canola oil
2  teaspoons  dark sesame oil
1/2  teaspoon  minced garlic
1/4  teaspoon  ground red pepper
2  cups  chopped seeded cucumber
1  (10-ounce) bag matchstick-cut carrots
1  teaspoon  sesame seeds, toasted

Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.

Makes 8 servings.

Source: Cooking Light magazine.

Thai Chicken Saute

1  (3 1/2-ounce) bag boil-in-bag rice (I cooked brown rice)
1 1/2  pounds  chicken breast tenders
1  tablespoon  cornstarch
1  tablespoon  fish sauce
4  teaspoons  canola oil, divided
1  cup  sliced onion
2  teaspoons  bottled minced garlic
1  teaspoon  bottled ground fresh ginger (such as Spice World)
1/2  cup  light coconut milk
2  tablespoons  Sriracha (hot chile sauce, such as Huy Fong)
1  tablespoon  sugar
1  tablespoon  fresh lime juice
2  tablespoons  chopped fresh cilantro
4  lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Makes 4 servings.

Source: Cooking Light magazine.


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