Food Network Magazine - (02)February 2020

GINGER CHICKEN STIR-FRY
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 pound skinless, boneless chicken breasts, sliced ¼ inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
¾ cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2½ cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping

1. Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon
   soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl,
   stir together the chicken broth, remaining 2 teaspoons each
   cornstarch and soy sauce and the vinegar until smooth; set aside.


2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over
   high heat. Add the chicken and cook, stirring once or twice, until
   golden, about 3 minutes. Transfer to a plate.


3. Add the remaining 1 tablespoon vegetable oil to the skillet.
   Add the garlic and ginger and cook, stirring, until lightly browned,
   30 seconds. Add the snow peas, broccolini and half of the scallions;
   cook, stirring, until the vegetables start softening, about 2 minutes.
   Stir the chicken broth mixture and pour it into the skillet. Return the
   chicken to the skillet and cook, stirring, until the sauce thickens and
   coats the chicken and vegetables, 1 to 2 minutes.


4. Divide the rice or quinoa among bowls and top with the stir-fry
   and remaining scallions. Sprinkle with toasted sesame seeds and
   serve with more soy sauce.

Per serving: Calories 490; Fat 15 g (Saturated 2 g); Cholesterol 83 mg;
Sodium 333 mg; Carbohydrate 53 g; Fiber 5 g; Sugars 3 g; Protein 35 g

CURRIED SALMON WITH MANGO CHUTNEY

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 tablespoons extra-virgin olive oil

1 small shallot, sliced

1 serrano chile pepper, thinly sliced (remove seeds for less heat)

1¼ teaspoons Madras curry powder

Kosher salt and freshly ground pepper

1 mango, peeled, pitted and chopped

¼ cup golden raisins

2 tablespoons plus ½ to 1 teaspoon distilled white vinegar

4 5-ounce skin-on salmon fillets (preferably wild)

1 large bunch Swiss chard, leaves torn and stems sliced

3 cloves garlic, smashed

¼ cup chopped fresh mint, plus more for topping

1. Heat 1 tablespoon olive oil in a medium saucepan over
   medium-high heat. Add the shallot, serrano, ¼ teaspoon curry
   powder and a pinch each of salt and pepper. Cook, stirring, until
   the shallot is lightly browned, 2 to 3 minutes. Stir in the mango,
   raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat
   to medium low and simmer, stirring and lightly mashing the
   mango chunks, until the chutney thickens, 10 to 15 minutes.


2. Meanwhile, rub the top and sides of the salmon with the remaining
   1 teaspoon curry powder; season with salt and pepper. Lay the salmon
   skin-side down in a cold nonstick skillet. Place the skillet over medium
   heat and cook until the salmon skin is crisp and the fish is almost
   cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.


3. Heat the remaining 1 tablespoon olive oil in a large skillet
   over medium-high heat. Add the chard stems, garlic and a pinch
   each of salt and pepper. Cook, stirring, until crisp-tender, about
   3 minutes. Add the chard leaves and cook, stirring, until tender,
   3 to 5 minutes. Add a few tablespoons of water if the pan is dry.


4. Stir the mint and ½ teaspoon vinegar into the mango chutney.
   Season with salt and up to ½ teaspoon more vinegar as needed.
   Divide the chard and salmon among plates. Spoon the mango
   chutney on top of the fish; sprinkle with more mint.
   Per serving: Calories 350; Fat 13 g (Saturated 2 g); Cholesterol 66 mg;
   Sodium 797 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 19 g; Protein 32 g

UNDER

400

CALORIES

Cover

Recipe

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 61