The U.S. Olympic Training Center chefs and Tyson Foods hosted a “One World, One Dream” luncheon featuring Asian-inspired recipes. Here are two.
Flame Grilled Chicken with Warm Bean Vegetable Salad
This was one of the entrees served during the Culinary Summit at the U.S. Olympic Training Center last week in Colorado Springs. The recipe is courtesy of Tyson Foods Inc. It serves 6.
Ingredients
CHICKEN
32 ounces chicken breast
1 tablespoons light olive oil
Pinch, salt and black pepper
BEAN SALAD
8 ounces edamame, cooked and
drained
8 ounces navy beans, cooked
and drained
8 ounces garbanzo beans,
cooked and drained
1/4 cup fresh cilantro, chopped
1 tablespoon fresh mint,
chopped
1/4 cup hijiki seaweed, hydrated,
drained and roughly chopped
1 tablespoon Thai chili pepper,
deseeded and minced
1 tablespoon white sesame
seeds, toasted
MISO-SCALLION DRESSING
1 cup rice wine vinegar
1/4 cup vegetable stock
2 tablespoons sesame oil
2 tablespoons scallions, thin
sliced
2 tablespoons white miso
paste
2 tablespoons low sodium soy
sauce
2 tablespoons raw sugar
WILTED GREENS
4 cups bok choy, trimmed
1 cup red bell pepper, julienne
cut, seeded
2 tablespoons fresh ginger,
fine julienne
1/2 tablespoon olive oil
1 pinch salt and black pepper
Directions
Preheat outdoor grill, indoor grill or griddle to 350 degrees.
Season chicken breast with oil, salt and pepper.
In a large mixing bowl, combine all ingredients for dressing using
a wire whisk. In a separate bowl, combine ingredients for
the bean salad. Slowly drizzle dressing into bean salad, gently
incorporating to moisten the salad to taste.
Grill the seasoned chicken on both sides until fully cooked at
165 degrees. Allow to rest for 2 minutes, and then slice into
strips.
In a sauté pan, add olive oil and ginger. Sauté for 2 minutes.
Add bok choy and red bell pepper until wilted and tender, approximately
1-2 minutes.
For a single serving: Plate 1 cup cooked bok choy sauté, add
bean salad over wilted greens and lay chicken over beans. Garnish
with fresh cilantro sprigs.
Per 4-ounce serving: 214 calories (32 perrcent fat); 16 g carbohydrates,
20 g protein, 8 g fat
Chicken Lettuce Wraps
Lettuce wraps have become a popular appetizer because “you can put anything in them,” says Jacqueline
Hamilton, executive chef at the USOC. Sliced beef and spiced shrimp make tasty substitutes for the protein in
this dish. Serves 8 appetizer portions.
Ingredients
SAUCE
2 1/2 tablespoons hoisin sauce
1/2 teaspoon fresh ginger
2 1/2 tablespoons plum sauce
1/2 teaspoon chili-garlic sauce
1/8 teaspoon 5-spice seasoning
CHICKEN
2 1/2 teaspoons olive oil (preferably an 80/20 blend of extra
virgin olive and canola oils)
1 pound boneless, skinless chicken breasts
WRAPS
8 lettuce leaves
1/2 pound asparagus, fresh
1 large red pepper, cut in 2-inch-by-N inch strips
1 cup cilantro leaves
3 tablespoons toasted pumpkin seeds
Directions
Combine all ingredients for sauce in small bowl. Set aside.
Heat oil and stir fry chicken. Add sauce and continue to
stir fry until well-glazed and cooked through. Remove from
heat, finely chop.
Spoon 2/3 cup chicken mixture onto a lettuce leaf. Top
with an asparagus spear and red pepper slices. Sprinkle
cilantro and seeds on top. Serve with plum and chili
sauce. Note: Freely substitute other toppings, including
cucumbers, won ton strips and toasted sesame seeds.
