Going Organic The Island Way
Del.icio.usThis week we’re going organic as we team up with Kaiser Nanaikeola Clinic and Ma’o Farms to bring you healthy eating alternatives.
CHICKEN BREAST SALAD WITH LEMON LIME VINAIGRETTE
For Lemon Lime Vinaigrette:
* 3/4 cup olive oil
* 1 1/2 tablespoons lemon juice
* 1 tablespoon lime juice
* 2 cloves garlic, minced
* 1 teaspoon honey
* salt and pepper, to taste
In a mixing bowl combine lemon, lime juice, garlic and honey. Slowly whisk in olive oil until well-combined. Season with salt and pepper to taste.
Cook chicken on grill until done. Slice chicken and put over mixed greens. Drizzle vinaigrette.
MA’O VEGETABLE STIR-FRY
* daikon, chopped
* kale, chopped
* eggplant, chopped
* garlic, to taste
* chicken broth
* low-sodium shoyu, to taste
* 2 tablespoons oyster sauce
* cilantro, to taste
* white pepper, to taste
* basil, for garnish
Heat wok and add daikon, eggplant and garlic. Cook for 2 minutes. Add kale, 3/4 cup chicken broth, shoyu, oyster sauce, white pepper and cilantro. Cook 5 minutes. Garnish with fresh basil.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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