Everything tastes better with a dash of sass

May 12, 2009   •   Ariel and Whitney

Rel’s Kosher Keepers: Asian Chicken and Orzo Salad


Exams are over and I’m finally home! What better to do than watch sex and the city and cook!! I saw an episode on the food network of Paula Deen making an Asian Chicken and Orzo salad and I thought that might be a fun thing to try- especially because I can make it kosher style. What makes this dish kosher is the kosher chicken and NO DAIRY! If you want to make this dish kosher and you feel your inner Paula Deen about to add a huge hunk of butter…don’t do it! To be honest, this dish absolutely perfect as is, so put that butter down!
Voila, the ingredients…

Paula Deen’s Asian Chicken and Orzo Salad
1 (9 oz) package frozen sugar snap peas
1 (16 oz) package orzo cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 (2 oz) package slivered almonds toasted (1/2 cup)

This is the recipe that you’ll find on the Food Network website. I didn’t purchase my chicken cooked so I had to take care of that dirty work. Cut up your kosher chicken into bite sized pieces and throw them into a pan with some oil and cook through. Make sure your chicken is all the way cooked. We don’t want any food poisoning. 

After the chicken is cooked, combine it in a bowl with your orzo.  I cooked my orzo al dente because I didn’t want them to get too mushy. That took about 7 minutes in a pot of boiling water. Combine the chicken, orzo mixture to the red bell pepper, the snap peas (just follow the directions on how to cook), water chestnuts, and green onion slivers. Mix that all together. 

In a separate bowl, combine the soy sauce, rice wine vinegar, vegetable oil, and hoisin sauce. Whisk together and pour all over the orzo salad. Finally top the salad with some toasted almonds. To toast the almonds, put them into an ungreased skillet on medium heat and let them sit until you smell that delicious almond-ey flavor (about ten minutes). 

If you’re patient, chill the mixture in your fridge, and enjoy!

This salad was so delicious that I actually started eating it while it was still hot! I, like Whitney, am impatient and just had to taste it. It was just wonderful. The chicken was moist and worked perfectly with the soft orzo. I really enjoyed the crunch from the water chestnuts. I don’t usually think that water chestnuts have much taste- they kind of pick up the flavor of foods they’re mixed with.  They were a great addition. I wish I had blanched the snap peas- mine were a little too soft. Whoops. Otherwise this was a great dish.  Thanks Paula! I’m going to wait to eat anymore until it’s chilled in the fridge but I imagine it will be a great refreshing summer salad. I happen to be a huge fan of these asian flavors and am excited to try some new dishes with my soy sauce and hoisin sauce etc. 

In other news, next week I’m going to be in Israel and hopefully I’ll be able to blog while I’m there! Get excited! 

In the meantime, bon eating!
Shalom,
Ariel 

2 thoughts on “Rel’s Kosher Keepers: Asian Chicken and Orzo Salad

  1. Mary says:

    Sriel, I think you have a winner here. This looks amazing!

  2. Gene K. says:

    asian. nice. haha :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Link to Tastespotting Link to Foodbuzz
older posts newer posts