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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.
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NY CHEF DR. DELICIOUS DAILY RECIPES
REFRESH THESE DAILY UPDATED NEW YORK CITY CHEF RECIPES PAGES TO RELOAD !
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Become a VIP member, get a free subscription to NYC's leading website - Readio!
Never miss a recipe from Doctor Delicious,
the NYC Chef.
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1 large carrot
1 red onion, thinly sliced
8 ounces sugar snap peas
1 1/2 cups shredded or chopped cooked chicken breast
1 1/2 cups sliced mushrooms
1/2 cup sliced water chestnuts
1 cup defatted chicken stock
1 tablespoon peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lemon juice
1/2 teaspoon hot chili oil (optional)
2 tablespoons minced fresh parsley
1 tablespoon grated fresh ginger
1 clove garlic, minced
4 ounces alfalfa sprouts
8 red or yellow plum tomatoes
Cut the carrot into julienne pieces. Place them in a steamer basket with the onions and peas. Steam the vegetables for 3 to 5 minutes, until crisp tender. Transfer to a large bowl. Add the chicken, mushroom and water chestnuts. Toss lightly to combine. In a 1 quart saucepan boil the stock uncovered for 5 minutes, or until reduced to 1/3 cup. Place the peanut butter in a small bowl. Whisk in the hot stock until smooth. Whisk in the soy sauce, sesame oil, lemon juice and chili oil. Stir in the parsley, ginger and garlic. Pour the dressing over the chicken mixture. Toss lightly.
Cover and refrigerate until chilled.
To serve, place the alfalfa sprouts on a large platter.
Top with the chicken salad and serve with tomatoes.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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