Asian Pesto Chicken and Pineapple Kelp Noodle Stir-Fry


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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Ingredients Quantities
Asian Pesto Chicken and Pineapple
Chicken Breasts, boneless and skinless 4 each
Kelp noodles 672 g
Pineapple, diced 100 g
Cilantro 12 sprigs
Cashews, chopped and toasted 20 g
Stir-fried Cattail Shoots
Cattail shoots, trimmed, cleaned and bias sliced 2 lb
Lemon grass, finely minced 1 each
Garlic, finely minced 35 g
Ginger, peeled and grated 35 g
Shallots, julienned 125 g
Bird Eye Chili, minced 5 g
Canola oil 30 mL
Thai Kitchen Fish Sauce 30 mL
Thai Kitchen Coconut Milk 400 mL
Chives, finely sliced 5 g
Club House Pepper, Black Ground 1/2 tsp
Club House Sea Salt, French Mediterranean
Asian Pesto
Cilantro 20 g
Basil 6 g
Mint 6 g
Club House Oregano Ground 3 g
Garlic 8 g
Parmesan cheese 42 g
Cashews, toasted 25 g
Thai Kitchen Green Curry Paste 15 mL
Canola oil 125 mL
Club House Sea Salt, French Mediterranean 1/2 tsp

Instructions

This recipe was created for Club House for Chefs by: Greg Balingit, Chef of The Five Fishermen in Halifax.

For the Stir-Fried Cattail Shoots: Heat large sauté pan on high heat. Sauté lemon grass, ginger, garlic, shallots, birds eye chili with Canola oil until slightly brown. Add cattail shoots and incorporate aromatics. Add Thai Kitchen Coconut Milk and reduce until smooth consistency. Remove from heat and add chives and kelp noodles. Season with Club House Black Pepper, Ground, Club House Sea Salt, French Mediterranean and Thai Kitchen Fish Sauce.

For the Asian Pesto: Place all the ingredients into a food processor and blend until fully incorporated. Reserve for use.

For the Asian Pesto Chicken & Pineapple: Brush hot grill with oil. Place chicken breasts skin down on grill until they reach 165 degrees Fahrenheit.

For Serving: Place kelp noodles in a nest in the middle of the plate. Top with stir-fried cattail shoots, sliced and fanned chicken breasts. Finish with Asian pesto, cashews and cilantro.

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