Page 59 - Food Network (January 2020)
P. 59
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Recipe
UNDER
400
CALORIES
GINGER CHICKEN STIR-FRY CURRIED SALMON WITH MANGO CHUTNEY
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 pound skinless, boneless chicken breasts, sliced ¼ inch thick 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons cornstarch 1 small shallot, sliced
1 tablespoon soy sauce, plus more for serving 1 serrano chile pepper, thinly sliced (remove seeds for less heat)
¾ cup low-sodium chicken broth 1¼ teaspoons Madras curry powder
2 teaspoons rice wine vinegar Kosher salt and freshly ground pepper
3 tablespoons vegetable oil 1 mango, peeled, pitted and chopped
4 cloves garlic, sliced ¼ cup golden raisins
2 tablespoons minced peeled fresh ginger 2 tablespoons plus ½ to 1 teaspoon distilled white vinegar
8 ounces snow peas, trimmed 4 5-ounce skin-on salmon fillets (preferably wild)
1 bunch broccolini, trimmed and halved lengthwise if thick 1 large bunch Swiss chard, leaves torn and stems sliced
4 scallions, thinly sliced 3 cloves garlic, smashed
2½ cups cooked white rice or quinoa, for serving ¼ cup chopped fresh mint, plus more for topping
Toasted sesame seeds, for topping
1. Heat 1 tablespoon olive oil in a medium saucepan over
1. Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon medium-high heat. Add the shallot, serrano, ¼ teaspoon curry
soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, powder and a pinch each of salt and pepper. Cook, stirring, until
stir together the chicken broth, remaining 2 teaspoons each the shallot is lightly browned, 2 to 3 minutes. Stir in the mango,
cornstarch and soy sauce and the vinegar until smooth; set aside. raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat
2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over to medium low and simmer, stirring and lightly mashing the
high heat. Add the chicken and cook, stirring once or twice, until mango chunks, until the chutney thickens, 10 to 15 minutes.
golden, about 3 minutes. Transfer to a plate. 2. Meanwhile, rub the top and sides of the salmon with the remaining
3. Add the remaining 1 tablespoon vegetable oil to the skillet. 1 teaspoon curry powder; season with salt and pepper. Lay the salmon
Add the garlic and ginger and cook, stirring, until lightly browned, skin-side down in a cold nonstick skillet. Place the skillet over medium
30 seconds. Add the snow peas, broccolini and half of the scallions; heat and cook until the salmon skin is crisp and the fish is almost
cook, stirring, until the vegetables start softening, about 2 minutes. cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
Stir the chicken broth mixture and pour it into the skillet. Return the 3. Heat the remaining 1 tablespoon olive oil in a large skillet
chicken to the skillet and cook, stirring, until the sauce thickens and over medium-high heat. Add the chard stems, garlic and a pinch
coats the chicken and vegetables, 1 to 2 minutes. each of salt and pepper. Cook, stirring, until crisp-tender, about
4. Divide the rice or quinoa among bowls and top with the stir-fry 3 minutes. Add the chard leaves and cook, stirring, until tender,
and remaining scallions. Sprinkle with toasted sesame seeds and 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
serve with more soy sauce. 4. Stir the mint and ½ teaspoon vinegar into the mango chutney.
Season with salt and up to ½ teaspoon more vinegar as needed.
Per serving: Calories 490; Fat 15 g (Saturated 2 g); Cholesterol 83 mg;
Divide the chard and salmon among plates. Spoon the mango
Sodium 333 mg; Carbohydrate 53 g; Fiber 5 g; Sugars 3 g; Protein 35 g
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
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 61
