Cooking Chicken for Fun and Profit

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*Note: If chicken breast halves are too large to fit on naan bread, cut each breast in half to fit bread. 

Ginger Scented Honey Hoisin Chicken Thighs with Sesame 

Ruth Kendrick (representing Mountain Region)
Ogden, Utah
2009 Finalist 

1 tablespoon cooking oil
8 boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup chicken broth
2 tablespoons grated fresh ginger
1/2 teaspoon pepper
1/4 cup toasted sesame seeds
4 cups hot cooked white rice
1/4 cup sliced scallions, green tops included 

In large skillet over medium-high heat, place cooking oil. Add chicken and sauté until browned, about 3 to 4 minutes per side.

In small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to boil and simmer to reduce sauce, about 5 minutes. Pour sauce over chicken, turning to coat.

Place chicken in 325°F oven. Bake about 10 minutes or until internal temperature of chicken registers 165°F. Stir in sesame seeds. Place hot rice on serving platter, add chicken and sauce, and garnish with scallions. Yields 4 servings. 

Mojito Chicken with Plantain Fried Rice 

Diane Sparrow (representing West North Central Region)
Osage, Iowa
2009 Finalist 

1/4 cup olive oil
3 tablespoons fresh lime juice plus 1/4 cup, divided
2 teaspoons lime zest
3 cloves garlic, minced
1 jalapeño, seeded and finely minced
1 tablespoon grated fresh ginger
4 boneless, skinless chicken breasts
1 cup unsweetened coconut milk
1 1/4 cups chicken broth
1/2 teaspoon kosher salt
1 cup jasmine rice
2 tablespoons Caribbean jerk seasoning
4 tablespoons cooking oil, divided
2 medium ripe plantains
1 bunch green onions, chopped
1 cup chopped fresh pineapple
2 tablespoons soy sauce
1/4 cup chopped fresh mint
Lime-Coconut Sauce, recipe follows
Lime slices
Toasted coconut
Small red Thai peppers, or other hot red peppers
Mint sprigs 

In large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeño and ginger. Add chicken and marinate in refrigerator at least 30 minutes.

Meanwhile, in medium saucepan over medium-high heat, place coconut milk and chicken broth. Bring to boil and add remaining lime juice and salt. Stir in rice, cover, reduce heat and cook 30 minutes.

Remove chicken from marinade and discard marinade. Sprinkle chicken on both sides with jerk seasoning and place on broiler pan. Place under hot broiler about 8 inches from heat. Cook about 8 minutes per side or until internal temperature reaches 165°F.

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