I love experimenting with different types of cuisine. But, while I wish I could say I know the secrets to making traditional style pho or the perfect sushi roll, I don’t. When it comes to Chinese, Japanese, Korean, Vietnamese, Thai and other types of Asian cooking, the concept is (quite literally) foreign to me. However, one thing that’s great about the modern world is that you don’t have to necessarily adhere to traditions to make a delicious dish. Instead, you can borrow cooking styles from across the globe and compile them into one unique meal. That’s what chef Edward Lee, author of the cookbook “Smoke and Pickles” does, and, by following his lead, that’s what I’ve done here.
Lee is known for combining his Korean heritage, New York culinary training and love for Southern food in his recipes, one of which just happened to inspire my Spicy Bourbon Ginger Chicken Salad recipe. In “Smoke and Pickles,” Lee shares his recipe for bourbon ginger glazed carrots. However, by following the concept for this glaze (with a few modifications) and subbing out the carrots with chicken, you can turn Lee’s savory side into a sweet and spicy main course. Infuse with a locally distilled bourbon like Stein Distillery’s Oregon-made Bourbon, add ingredients like shredded cabbage and carrots, green onion, cilantro and your favorite hot sauce and you’ve got the making for a delicious (and surprising healthy) dinner.
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 4 servings
Ingredients:
1-1 ½ pounds chicken breast, thinly sliced
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons ginger, minced
¼ cup brown sugar
3 tablespoons Stein Distillery Oregon-made Bourbon
3 tablespoons hot sauce (like sriracha)
½ head green cabbage, finely shredded
2 carrots, peeled and shredded
¼ green onion (or cilantro) for garnish
Lime wedges for garnish
Fresh cracked pepper
Directions:
In a medium saucepan over medium-high heat, melt butter and sauté garlic until light brown in color. Add ginger, sugar, bourbon and sriracha and continue cooking and stirring until a caramelized glaze forms, about 1-2 minutes.
Add chicken directly to glaze and cook for 2 minutes on each side. Reduce heat to low, cover and continue cooking for 4-6 minutes, or until fully cooked. (Cooking the chicken covered over low heat will help keep the chicken from drying out.) Once chicken is fully cooked, remove from heat and let cool slightly.
Place cooked, slightly cooled chicken on a cutting board and chop into small pieces. Return chopped chicken to pan to warm and coat with remaining glaze.
To prepare the salad, make a bed of cabbage and top with chicken, carrots, green onions, a squeeze of lime juice, fresh cracked pepper and extra hot sauce (optional).
