Chicken Pho with Fresh Herb Salad
FOSTER FARMS
All recipes developed by Tom Douglas
6 ounces dried rice sticks (thin 2 tablespoons Asian fish sauce
rice noodles or rice vermicelli) 1 tablespoon peeled and grated
1 pound Foster Farms frozen fresh ginger
chicken tenderloins, thawed Chinese hot chili paste or
according to package directions Sriracha hot chili sauce
Kosher salt and freshly ground black pepper HERB SALAD
2 tablespoons vegetable oil 1 small bunch basil, leaves eparated from stems
1 teaspoon minced garlic 1 small bunch cilantro, separated
1/2 cup peeled and thinly into small sprigs
julienned carrot 1 1/2 cups mung bean sprouts
1/2 cup thinly sliced yellow onion 1 serrano chile, stemmed, seeded
5 cups chicken stock, homemade and thinly sliced
or low-sodium canned 1 lime, cut into wedges
1. Cook rice sticks in boiling water until tender, 3-4 minutes. Drain, rinse
with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat oil in a skillet over medium-high heat. Add chicken and sauté,
turning to brown both sides, until cooked through, about 10 minutes.
During the last couple of minutes, sprinkle with garlic, turning chicken a
few times. Transfer chicken to a cutting board and slice.
4. Scatter chicken, carrots and onions over the noodles, dividing evenly
among the soup bowls.
5. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce
and ginger; simmer for about 5 minutes.
6. To prepare Herb Salad, arrange all ingredients on a platter.
7. To serve, ladle simmering broth into each bowl. Pass salad and hot chili
paste for diners to add to their own soup. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Lemon-Oregano Chicken
Shish Kebabs with Tzatziki
FOSTER FARMS
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 tablespoon chopped
fresh oregano
1 teaspoon red pepper flakes
Grated zest of 1 lemon
6 Foster Farms boneless, skinless
chicken thighs, cut in
1 1/2-inch chunks
TZATZIKI
1/2 large cucumber
(about 7 ounces)
2 cups plain yogurt
2 tablespoons chopped
fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
Kosher salt and freshly ground
black pepper
1. Fire up the grill for medium-hot direct heat.
2. Combine olive oil, lemon juice, garlic, oregano, red pepper flakes and
lemon zest in a nonreactive pan. Add chicken and marinate in the refrigerator
for about 30-45 minutes.
3. Meanwhile, prepare the Tzatziki: Peel and seed cucumber and cut into
small dice. In a bowl, combine cucumber, yogurt, parsley, mint and lemon
juice. Season to taste with salt and pepper. Set aside, covered and refrigerate.
4. Thread chicken on skewers, shaking off excess marinade. Season
generously with salt and pepper. Grill chicken on both sides, turning as
needed, until done, about 8 minutes.
5. Remove chicken from the grill and serve with Tzatziki. Makes 4 servings.
Brands may vary by region; substitute a similar product.
