Wok -- or bwawwk -- this way
Chicken and wok combine in a few new recipes that came our way today from the National Chicken Council. Both call for chicken tenders, which isn't my favorite cut of chicken because of the expense and the tendency to dry out if it's overcooked (a chance that is greatly reduced because of the short-but-intense period of wok cooking).
A standard in Asian cooking, woks are also common in many American kitchens, as they provide a fast, easy and healthful method of preparing foods. And while stir-frying may be the cooking method most associated with woks, they can also be used to braise, stew, steam or even deep-fry things like chicken. Stove-top woks, suitable for either gas or electric ranges, or electric woks with a non-stick finish, all work equally well. Their round-bottom shape provides uniform heat distribution, ensuring a quick cooking time.
From the National Chicken Council and the U.S. Poultry & Egg Association, here are two new chicken recipes to try in a wok. Both can also be prepared in a large frying pan, cooked over medium high heat.
Chicken and Sugar Snap Pea Curry is a spicy delicious dish that features boneless, skinless chicken breast halves, sliced to a two-inch size. Start by making a curry sauce: sauté onion, curry powder, chili powder, diced jalapeno pepper and ginger in a saucepan, and add canned tomatoes and coconut milk. Cook the chicken pieces in the wok, along with whole sugar snap peas. Combine the chicken and peas with the curry sauce and serve over a favorite rice, like basmati. Add steamed carrots or zucchini, or grilled eggplant to complete the meal.
Chipotle Chicken, Sweet Onion and Cabbage Tacos is another fast and easy meal that is full of Southwest flavors. Cook diced onion in the wok, along with hot pepper sauce, cumin and sliced chicken tenders. When finished cooking, add lime juice for a cooling tang. Serve the chicken mixture on warmed tortillas, along with bagged coleslaw mix, cilantro, diced...
