San Diego State University’s Independent Student Newspaper Since 1913

The Daily Aztec

San Diego State University’s Independent Student Newspaper Since 1913

The Daily Aztec




San Diego State University’s Independent Student Newspaper Since 1913

The Daily Aztec

RECIPE OF THE WEEK: 9-22-09

Glazed Chicken

What to get:
1 pound thin-cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

What to do:
Thinly slice the chicken into strips and sprinkle with grill seasoning.
Heat a large skillet to screaming hot. Add vegetable oil, then chicken.
Cook chicken 2 minutes, stirring constantly.

Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes.

Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.
Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Food Network (Rachael Ray)

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San Diego State University’s Independent Student Newspaper Since 1913
RECIPE OF THE WEEK: 9-22-09