RECIPES
January 21, 2019
THE ASIAN REPORTER n Page 13
Chinese Chicken Salad offers A one-pan chili with maximum
an enticing variety of tastes
flavor starts with toasted rice
By America’s Test Kitchen
By America’s Test Kitchen
ith
its
juicy
oranges, tender
chicken, and a
crunchy topping, Chinese
chicken salad offers an
enticing variety of tastes
and textures. But many
versions seem to have lost
their way, weighted down
with
gloppy
sauces,
lackluster chicken, sugary
canned orange segments,
and watery greens.
We saw the potential to
recast this salad in a
healthier
role
by
incorporating wholesome
ingredients. To start, we
traded canned oranges for
fresh oranges rich in vita-
min C and fiber. We cut out
segments to top our salad
and used the remaining
juice as the basis for a
bright vinaigrette, which
we enlivened with three
tablespoons of fresh ginger,
a pop of Asian chile-garlic
sauce, and just a touch of
honey for sweetness.
We used some of this
flavorful liquid to simmer
our chicken breasts, then
we shredded the meat and
ooking to make
enough chili for one
night’s
dinner
without hauling out a
heavy pot, we turned to our
trusty skillet. We would
use it to make both the chili
and the rice, cooking in
stages, for a one-pan meal
with maximum flavor and
minimal fuss.
W
L
SENSATIONAL SALAD. A serving of Chinese Chicken Salad is
seen in Brookline, Massachusetts. The recipe appears in the cookbook
Nutritious Delicious. (Carl Tremblay/America’s Test Kitchen via AP)
returned it to the pan to salted, dry-roasted pea-
soak up the rich, bright nuts. You can substitute
flavors. For the salad’s one clove of minced garlic
base, we replaced the usual and 1/4 teaspoon of
lettuce with nutrient- cayenne pepper for the
packed napa cabbage, red Asian chili-garlic sauce.
bell peppers, cilantro, and
America’s Test Kitchen provided
scallions. For crunch, we
this article to The Associated
passed on sodium-laden
Press. More recipes, cooking
fried chow mein noodles
tips, and ingredient and product
and
added
a
much
reviews are available at <www.
americastestkitchen.com>.
healthier handful of un-
We started by toasting
and simmering the rice,
flavoring it with lime zest
and juice to brighten it up.
We then transferred it to
individual serving bowls,
which we kept warm in a
low oven.
While the rice cooked, we
prepared our ingredients
for a quick but flavorful
chili. We found that
treating ground beef with
salt and baking soda
ensured that it would
remain moist and tender,
even with a short cooking
time. Blooming ground
cumin, minced garlic, and
chipotle
chile
powder
boosted their potency,
which contributed complex
CHIPOTLE CHILI. Chipotle Beef Chili Bowls with Lime-Cilantro
Crema are seen in Brookline, Massachusetts. The recipe appears in the
cookbook One-Pan Wonders. (Carl Tremblay/America’s Test Kitchen via
AP)
nonstick skillet with a
flavor to the finished chili.
We also whipped up a tight-fitting lid for this
simple lime-cilantro crema recipe. Serve with pickled
(made from sour cream, jalapenos,
shredded
cilantro, lime zest and cheese, and diced avocado.
juice, and salt), so when our
America’s Test Kitchen provided
chili bowls were ready to
this article to The Associated
serve, we topped them with
Press. More recipes, cooking
the crema for an authentic
tips, and ingredient and product
finish.
reviews are available at <www.
You will need a 12”
americastestkitchen.com>.
Chinese Chicken Salad
Servings: 6
Start to finish: 1 hour
Chipotle Beef Chili Bowls with Lime-Cilantro Crema
Servings: 4
Start to finish: 1 hour, 15 minutes
3 oranges
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
3 tablespoons grated fresh ginger
1 tablespoon Asian chile-garlic sauce
1 tablespoon honey
3 tablespoons expeller-pressed canola oil
2 teaspoons expeller-pressed toasted sesame oil
1 pound organic boneless, skinless chicken breasts, trimmed of all visible fat
1 small head napa cabbage, cored and sliced thin
2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
1 cup fresh cilantro leaves
6 scallions, sliced thin
1/2 cup unsalted, dry-roasted peanuts, chopped
1/2 cup sour cream
1/4 cup minced fresh cilantro
2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes)
Salt and pepper
1 pound, 90% lean ground beef
2 tablespoons plus 2 cups water
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 cup long-grain white rice
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
1 tablespoon ground cumin
2 garlic cloves, minced
2 teaspoons chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Cut away peel and pith from oranges. Holding fruit over large bowl, use paring
knife to slice between membranes to release segments; transfer segments to second
bowl and set aside. Squeeze juice from membrane into first bowl (juice should
measure six tablespoons).
Whisk vinegar, soy sauce, ginger, chile-garlic sauce, and honey into orange juice
in a large bowl; transfer 1/2 cup orange juice mixture to a 12” skillet. Whisking
constantly, slowly drizzle canola oil and sesame oil into remaining orange mixture
in bowl. Set aside.
Bring orange juice mixture in the skillet to a boil over medium-high heat. Add
chicken, reduce heat to medium-low, cover, and simmer until meat registers 160º
Fahrenheit, 10 to 15 minutes, flipping halfway through cooking.
Transfer chicken to plate and allow to cool slightly. Using two forks, shred
chicken into bite-size pieces. Off heat, return shredded chicken and any
accumulated juices into the skillet and allow to sit for 10 minutes.
Add cabbage, bell peppers, cilantro, and scallions to vinaigrette in bowl and toss
to combine. Transfer to a serving platter and top with shredded chicken, orange
segments, and peanuts. Serve.
Nutrition information per serving: 326 calories (150 calories from fat); 17 g fat (2
g saturated, 0 g trans fats); 55 mg cholesterol; 383 mg sodium; 21 g carbohydrate; 5
g fiber; 14 g sugar; 23 g protein.
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Adjust oven rack to middle position, place four individual serving bowls on rack,
and heat oven to 200º Fahrenheit. Whisk sour cream, two tablespoons cilantro, one
teaspoon lime zest, one tablespoon lime juice, and 1/4 teaspoon salt together in a
bowl. Cover and refrigerate until ready to serve. Toss beef with two tablespoons
water, baking soda, 1/4 teaspoon salt, and pinch of pepper in a bowl until
thoroughly combined. Allow to sit for 20 minutes.
Meanwhile, heat one tablespoon oil in a 12” nonstick skillet over medium-high
heat until shimmering. Add rice and cook, stirring often, until edges begin to turn
translucent, about two minutes.
Add remaining two cups of water and 1/2 teaspoon salt and bring to boil. Cover,
reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20
minutes.
Off heat, add remaining one teaspoon lime zest and remaining two tablespoons of
lime juice and fluff gently with fork to incorporate. Divide cooked rice among
warmed bowls, cover with aluminum foil, and keep warm in oven.
Heat remaining one tablespoon oil in now-empty skillet over medium heat until
shimmering. Add onion and bell pepper and cook until just beginning to brown, five
to seven minutes. Add beef mixture, breaking up meat with wooden spoon. Cook
until no longer pink, six to eight minutes.
Stir in cumin, garlic, and chili powder and cook until fragrant, about one minute.
Stir in tomato sauce, beans, corn, and one teaspoon salt and cook until slightly
thickened, about three minutes.
Spoon chili over rice in bowls, sprinkle with remaining two tablespoons cilantro,
and serve with lime-cilantro crema.
Nutrition information per serving: 565 calories (137 calories from fat); 15 g fat (6
g saturated, 1 g trans fats); 68 mg cholesterol; mg sodium; 77 g carbohydrate; 13 g
fiber; 10 g sugar; 31 g protein.