Northwest NEWS

April 23, 2001

Home & Garden

Dining Out

Easy Vegetable Stir Fry with Chicken Marinade
   1/2 lb. boned, skinless chicken, thinly sliced
   2-3 Tbsp. peanut or canola oil
   3 c. cut-up vegetables, a mix of red, orange and green varieties
   2 Tbsp. light soy sauce
   1 Tbsp. Mirin (Japanese cooking wine), or chicken broth plus 1 pinch sugar
   1 tsp. sugar
   1 tsp. conrstarch
   3 c. hot steamed rice (preferably brown)
   Marinade:
   1/4 c. light soy sauce
   1 tsp. sugar
   1/2 tsp. minced scallion (optional)
   1 Tbsp. Mirin (Japanese cooking wine), or broth plus 1 pinch sugar
   1/4 tsp. minced ginger (optional)
   In a wide shallow bowl, mix together marinade ingredients. Add chicken and marinate during other preparations, then drain and pat dry of excess liquid with paper toweling. Discard marinade. (Used marinade may be contaminated by bacteria that can cause food-borne illness.)
   Make sauce by mixing together soy sauce, Mirin and cornstarch until well blended. Set aside.
   Heat large skillet or wok. Add 1 Tbsp. oil and heat until very hot. Add chicken and stir-fry until cooked through. Remove with slotted spoon and set aside.
   Using small amounts of oil as needed, add vegetables in batches and stir-fry, starting with those that take the longest to become tender-crisp. Transfer each batch of cooked vegetables to a large bowl.
   When all vegetables are tender crisp, recombine food in pan and stir until heated through. Stir sauce to re-combine and add, stirring until sauce thickens. Remove from heat and serve immediately with steamed rice.
   Makes 4 servings.
  
   Chili Chicken Rice Casserole
   12 oz. boneless, skinless chicken breasts, cut into 1 -inch pieces
   2 Tbsp. vegetable oil, divided
   1 (6-9 oz.) package Chicken Flavor Rice A Roni
   1 (4.5 oz.) can diced green chiles
   3 green onions, sliced
   1/2 c. sour cream
   2 eggs
   1/2 c. milk
   1/2 c. flour
   1 tsp. chili powder
   1 c. shredded jalapeno
   Jack cheese
   Topping: sour cream, tomatoes, avocado, cilantro
   1. Preheat oven to 425. Heat 1 Tbsp. oil in large skillet; saute chicken over medium high heat for 5 minutes or until no longer pink inside. Transfer to mixing bowl. Add remaining 1 Tbsp. oil to same skillet; saute rice-pasta mix until golden brown.
   2. Add 2-1/2 c. water and seasoning packet to skillet; bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes until rice is tender.
   3. To chicken in mixing bowl, add cooked rice, green chiles, green onions, and 1/2 c. sour cream; mix well.
   4. In separate bowl, whisk together eggs, milk, flour and chili powder. Add cheese and mix well.
   5. Spread chicken and rice mixture in a round oiled 2- quart glass casserole dish. Pour cheese and egg mixture evenly over chicken and rice. Bake for 20 to 25 minutes, uncovered, or until topping is puffed and lightly browned. To serve, cut into wedges. Top each wedge with sour cream and sprinkle with chopped tomato, avocado and cilantro.
   Makes 6 servings.
  
   Jambalaya
   2 tsp. butter or margarine
   1 medium onion, chopped
   1 c. bell pepper, chopped (green, yellow and red)
   2 cloves garlic, minced
   1 (1-lb.) pkg smoked sausage, cut into 1/4 inch slices
   1 c. parbroiled rice
   2 c. chicken broth
   3 tbsp. green pepper sauce
   1 (14-1/2 oz.) can diced tomatoes, drained
   Cajun seasoning to taste
   Melt butter in a large, heavy sauce pan over medium-high heat. Add onion, bell pepper, garlic and smoked sausage and cook 5 minutes or until vegetables are tender, stirring often, stir in rice, chicken broth, Tobasco brand green pepper sauce, tomatoes, and if desired, Cajun saesoning to taste; mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until rice is tender. Remove from heat and let sit 5 minutes before fluffing with fork.
   Makes 6 servings.
  
   Pierogy and Shrimp Gumbo
   2 Tbsp. olive oil
   1 large onion, thinly sliced
   2 medium-sized sweet red bell pepper, cut in thin strips (about 2 c.)
   1 Tbsp. minced garlic
   1/4 tsp. red pepper flakes
   1 can (14 oz.) ready-to-serve low-sodium chicken broth