I think I’m going to convert to a new method of recipe organization. I used to get a recipe from a magazine or from a friend, make it, eat it, and file it away. No matter when Glenn asked, Can we make that Moroccan Chicken again? I’d say, We just had that! I like trying new things and I’m afraid of falling into my mom’s Midwestern casserole rotation.But there’s no real risk of that happening and there’s nothing wrong with making the same dish twice. Now that I’ve reopened my recipe box, it’s a disaster. So what now? A three ring binder? Mac Gourmet?
The inspiration for this change? These two old faithfuls that I dug up for my sister. This chicken is nothing special, but if you’re looking for chicken that’s tender and crunchy, this is it. The bok choy salad, on the other hand, blows any other Asian inspired salad out of the water. Sweet, salty, crunchy. Yum. It’s only good the first time around (the noodles and nuts get soggy overnight), so I guess you’ll just have to have seconds.
Panko and Ginger Crusted Chicken with Stir Fried Vegetables and Sweet and Sour Mustard
- 1/2 cup honey
- 1/4 cup Chinese mustard
- 2 Tb rice wine vinegar
- Combine all ingredients in a small saucepan and cook over medium heat for five minutes.
- 4 boneless, skinless chicken breasts
- 2 cups panko
- 2 Tb minced ginger
- 1 egg
- 2 Tb canola oil
- Cut each breast lengthwise into 4 strips. Combine panko and ginger in a bowl. Lightly beat egg in a bowl (I like to thin the egg with half a shell of water). Dip chicken in egg and coat with panko. Saute in oil 3 minutes on each side.
- 2 Tb canola oil
- 1 Tb minced ginger
- 2 cups chopped bok choy
- 1/2 cup julienned leeks
- 1/2 cup sliced water chestnuts
- 1 cup bean sprouts
- Heat oil. Saute ginger 30 seconds. Add bok choy, leeks, and water chestnuts and saute for 3 minutes. Add bean sprouts and cook 2 minutes.
Serve chicken and vegetables on a plate drizzled with sauce.
Bok Choy Salad (from Glenn’s mom)
- 3 oz Ramen noodles
- 1/2 cup sunflower seeds
- 1/2 cup sliced almonds
- 1/2 cup sugar
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 2 Tb soy sauce
- 1 bok choy, shredded
- 6 green onions, chopped
- Crumble noodles. Roast noodles, sunflower seeds, and almonds 8-10 minutes at 350.
- Bring sugar, oil, vinegar, and soy sauce to a boil and let cool.
- Toss all ingredients and serve immediately.