If you like the jumble of sour, sweet, salty, and spicy flavours that epitomizes Thai cuisine, you’re going to be absolutely smitten with this Burmese influenced stir-fry that is reminiscent of laab—a herby minced meat. Cutting the chicken by hand results in a better texture than using ground chicken. Serve with brown rice and even some lettuce leaves for scooping up the mat.
You can turn this into a vegetarian dish by omitting the fish sauce and finely dicing up a block of drained firm tofu and then stir-frying the tofu pieces in place of the chicken.
To mince chicken, with cutting board on counter, smooth side facing up, run a large knife blade parallel to the cutting board to slice each chicken breast in half width-wise, opening each up into two thinner, even pieces. Slice chicken against the grain into thin strips, then chop finely. Run knife over the meat until evenly minced.
In small bowl, mix together soy sauce or tamari, fish sauce, lime juice, sugar, and sliced chilies.
Heat wok or large skillet over medium-high heat. Add 1 Tbsp (15 mL) oil and swirl to coat pan. Place minced chicken in pan and heat until browned and cooked through, about 4 minutes. If liquid begins to accumulate in bottom of pan, carefully drain and continue cooking. Remove chicken from pan and set aside.
Reduce heat to medium and add remaining 1 Tbsp (15 mL) oil to pan. Place shallot in pan and heat until a shade or two darker than golden, about 6 minutes, stirring often. Add garlic and ginger; heat 1 minute. Add tomatoes and heat 1 minute. Stir in chicken and soy sauce (or tamari) mixture and heat through. Stir in cilantro and mint.
This recipe is part of the Stir It Up collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.