Corn Salsa with Peppery Chicken
Del Monte Foods
4 skinless, boneless
chicken breasts
Preheat the broiler.
½ teaspoon coarsely
ground pepper
Chopped fresh cilantro
or parsley, for garnish
Sprinkle chicken with pepper. Place on unheated
rack of broiler pan. Broil 4-5 inches from the heat for
12-15 minutes, turning once, or until the chicken is
no longer pink or the internal temperature is 165°F.
(optional)
Flour tortillas,
for serving (optional)
CORN SALSA
2 teaspoons olive oil
½ cup chopped onion
1 small garlic clove,
;nely chopped
1 15¼-ounce can
Kirkland Signature
whole-kernel golden
sweet corn, drained
1 14½-ounce can Del
Monte or S&W organic
diced tomatoes
1 teaspoon cornstarch
1 15-ounce can black
beans, rinsed and
drained
To prepare the salsa, heat oil in a medium saucepan
over medium heat. Add onion and garlic; cook
for 2 minutes, or until the onion is tender. Stir in
corn, undrained tomatoes and cornstarch. Cook and
stir until slightly thickened and bubbly. Cook and
stir 2 minutes more. Stir in beans and cook until
heated through.
Spoon the salsa onto plates. Top with chicken.
Sprinkle with chopped fresh cilantro or parsley
and serve with tortillas. Makes 4 servings.
Moon Gate Orange Chicken
Florida Growers/Noble Worldwide
2 Florida* tangerines
3 green onions, cut into
¼-inch pieces
;⁄; cup soy sauce
¼ cup sugar
1 cup Florida* tangerine
juice or juice from
3-4 fresh tangerines
Vegetable oil for deep-
frying, plus 2 tablespoons
for stir-frying
2 pounds boned, skinned
chicken breasts and thighs,
cut in bite-size pieces
1 tablespoon shredded
fresh ginger or 1 teaspoon
ground ginger
¼ teaspoon hot
pepper sauce
Score the peel of 1 tangerine into quarter sections;
remove the peel. Remove all white membrane and
cut the zest into long, thin strips. Peel the second
tangerine. Separate both tangerines into segments.
Set aside.
In a small bowl, combine green onions, soy sauce,
sugar and tangerine juice. Set aside.
Pour oil to a depth of 3 inches into a large, heavy
saucepan. Heat to 375°F. Working in batches, fry
chicken for about 4 minutes, or until no longer
pink. Remove with a slotted spoon and drain on
paper towels.
Heat 2 tablespoons oil in a large skillet over
medium-high heat. Add ginger, hot pepper sauce
and tangerine peel strips; stir-fry for 1½ minutes.
Add chicken pieces and stir-fry for 3 minutes. Add
tangerine juice mixture and stir-fry for 3 minutes.
Transfer to a heated serving dish.
Garnish with tangerine segments. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
152 A Decade of Cooking The Costco Way
