Spicy Stir Fried Chicken and Greens with Peanuts
Bon Appétit | April 2008
by Molly Stevens
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 shallot flowers, or 1 bunch chives, chopped
2 teaspoons chopped seeded serrano or other hot chiles
1 pound greens (such as spinach, sorrel, collard greens, chard, kale, or bok choy), thick stems removed, spinach or sorrel left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinate 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add shallot flowers, if using, and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with chives, if using, and peanuts.
New potatoes are available on the MLH website from Butte Mountain Farm.
Roasted New Potato Salad with Herbs
Bon Appétit | June 1999
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons shallot flowers or 1 bunch chives, minced
3 1/2 pounds small red-skinned potatoes
2 tablespoons fresh sage leaves or oregano leaves
Whisk 3 tablespoons oil, vinegar and shallot flowers or chives in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage or oregano and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage or oregano is crisp, stirring occasionally, about 45 minutes. Cool slightly.
Cut potatoes in half. Transfer to large bowl. Crumble roasted herb leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.