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View printable version of this recipe View all Field-Fresh Recipes Bean Satay with Chicken, Fresh Cilantro Pesto and Baked Wontons Serves 4 (approximately) Satay: 1/2 C. thinly sliced scallions 1 Thai chili, chopped 1 head broccoli, chopped 1 Tbsp. minced ginger 1 Tbsp. sliced garlic 1 8 oz. box Pad Thai or Maifun rice noodles, cooked and drained according to package directions Sea salt 1 pound bean sprouts, roots removed if desired Meat from 1 deli Rotisserie chicken, shredded Coat wok with choice oil and preheat to medium high heat; add scallions, Thai chili, broccoli, ginger, garlic and rice noodles. Season with a little salt to taste and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts to ensure all are seared. Remove from wok, divide onto individual serving plates. Quickly top each serving with a handful of shredded chicken, a dollop or two of cilantro pesto and a generous sprinkling of crumbled baked wonton wrappers; serve immediately. Cilantro Pesto: 4 Tbsp. olive oil 1 packed C. coarsely chopped cilantro (stems and all) 1 packed C. flat-leaf parsley 1/4 C. sprouted almonds 2 tsp. white wine vinegar Sea salt Pour the oil into a blender jar, add cilantro, parsley, almonds and vinegar and blend until mixture has a fairly smooth consistency. Season with salt to taste. The pesto can be made a day in advance. Scrape into a container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving. Baked Wonton Wrappers: 1 package wonton wrappers Fresh garlic, minced 1 Tbsp. Brown sugar 2 Tbsp. Dijon Mustard 2 Tbsp. warm water Coat baking sheet with oil and place wonton wrappers evenly through-out, brush mustard mixture over wrappers and bake until crisp. When cool, crumble on top of satay. |
