Asian/Pacific Recipes

Chicken in Ginger Sauce

4 chicken breasts, skinned and boned (six ounces each)
2 tablespoons vegetable or olive oil
6 green onions, finely chopped
3 garlic cloves, crushed
1 (2 inch) slice fresh ginger, grated
1 teaspoon ground cumin
2 teaspoons garam masala*
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon lemon juice
6 tablespoons hot water
parsley sprigs
lemon slices

Directions:
Rinse chicken, pat dry with paper towels and slice into 1/4-inch wide strips. Set aside.

In a large, heavy skillet with a tight-fitting lid, heat oil until hot but not smoking. Add onions. Stir constantly. Sauté onions for two to three minutes. Transfer onions to a small plate.

Add chicken to pan and stir-fry over high heat until chicken is well browned on all sides. Stir in garlic, ginger, cumin, garam masala, salt and pepper (to taste). Cook one minute. Stir in cooked onions, lemon juice and water.

Lower heat and cook gently for 10 minutes, stirring a few times until chicken is fork-tender. Garnish with parsley sprigs and lemon slices.

Yield: four servings

Note: Garam masala is a mixture of spices including cinnamon, cardamom, coriander, cumin and black peppercorns. It can usually be purchased in the spice section of supermarkets.

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Chinese Vegetable Stir-Fry

1 1/2 tablespoons low-sodium soy sauce
2 tablespoons vegetable oil
1/4 cup canned low-fat, low-sodium chicken broth
2 cups finely shredded red cabbage
1 large carrot, finely sliced on the diagonal and then cut into very thin strips
1 cup snow peas, stem and strings removed
2 medium green, red or yellow bell peppers cut into one-inch strips
4 ounces fresh mushrooms, thinly sliced
4 green onions with tops, cut into fine one-inch strips
1 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
1 tablespoon sesame seeds, toasted

Directions:
Combine soy sauce, oil and chicken broth. Heat a nonstick wok or skillet over high setting and add soy sauce mixture. Over high heat, stir fry cabbage, carrots, snow peas, peppers, mushrooms and onions, stirring constantly for about two minutes. Add ginger, stir to mix well and remove from heat. Vegetables should be tender crisp. Garnish with toasted sesame seeds and serve immediately.

Yield: six servings (one cup per serving)