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Page 16
Garlic
Chicken
Stir Fry
Original recipe
makes 4 servings
Ingredients
March 19, 2014
All Hail Caesar (Salad)!
Go bold with a zesty
Caesar salad. Start with the
classic version of the
recipe, then spread the
flavor to sandwiches,
artichoke dip, macaroni,
and yes, even kale! If
s'
having trouble getting the
anchovy to mash, add a
couple of croutons. They
provide sort of an anti-skid
surface, and the hard
edges of the croutons cut
into the anchovy. Original
recipe makes 2 servings.
Ingredients
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
Directions
2 cloves garlic, finely
chopped
3 anchovy fillets
1/2 lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
1/4 cup olive oil
1. Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2
Directions
cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes
translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add
remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas
and 1/2 cup of the broth/water and cover.
2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and corn
starch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coatee
with the thickened sauce. Serve immediately, over hot rice if desired.
1. Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine
• 2 tablespoons peanut oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken
breasts, cut into strips
• 1 pinch salt and ground black pepper to
taste
• 1/2 head romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons croutons
vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture
until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring
the oil into the dressing in a thin stream while stirring constantly. Season with salt and
black pepper.
2. Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly
coated; serve salad topped with croutons.
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