From the AICR Test Kitchen: Kiwi highlight of chicken dish

From the American Institute for

Cancer Research

The unusual can often produce delightful results. Such is the case when pairing chicken with kiwi fruit. The result is a wonderful flavor mixture in a dish also loaded with nutritional value.

The scientific name for kiwi fruit, or simply kiwi as we know it, is Actinidia Deliciosa.

Kiwi first made its appearance in southern China where it was known as Yang Tao (sunny peach) or Mihou Tao (macaque peach).

For the United States, though, it has a relatively recent history because it wasn’t until the beginning of the 20th century that kiwi was introduced to the western world.

Kiwi is loaded with vitamins C and K and is a good source of fiber and potassium.

Some describe its taste as a cross between a pineapple and banana, but others say it’s like a sour strawberry. Regardless, kiwi’s popularity is growing.

The quick cooking time for the chicken ensures that it stays tender and juicy.

Cornstarch thickens the sauce perfectly to serve over a bed of wholesome wild rice.

The basil and hint of lemon provide just the right tang. Add a crisp, green salad and you have a complete meal.

It’s easy to prepare, so make a little extra for great leftovers. Simply refrigerate and heat later.

Create something unusual and expect the unexpected with this flavor combination.

Sautéed Chicken and Kiwi over Wild Rice

1½ Tbsp. vegetable oil, divided

1 lb. chicken breast, boneless, skinless, sliced into thin strips

1 cup thinly sliced carrots

1 cup thinly sliced celery (slice diagonally)

1 tsp. finely chopped lime basil (regular basil may be substituted)

1 cup fat-free, reduced-sodium chicken broth

3 tsp. cornstarch

Salt and pepper to taste

3 fully ripe kiwi fruit, peeled and thinly sliced

½ tsp. grated lemon peel

3 cups cooked wild rice (brown rice may be substituted)

In large skillet heat one tablespoon oil over medium-high heat.

Sauté chicken until browned and cooked through, 8-10 minutes, depending on size of strips.

Remove from skillet and set aside.

Sauté carrots and celery in remaining oil until tender crisp. Return chicken to skillet.

In bowl, combine basil, chicken broth, cornstarch, salt and pepper. Add to chicken mixture in skillet.

Cook over medium-low heat. Stir until thickened. Gently stir kiwi fruit and lemon into mixture; combine gently.

Serve over ¾-cup wild rice.

4 servings.

Per serving (includes wild rice): 360 calories, 8g total fat (1g saturated fat), 41g carbohydrate, 33g protein, 5g dietary fiber, 264mg sodium.

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