Going Organic And Eating Healthy

This week on Sam Choy’s Kitchen, Sam goes organic and teams up with Kaiser Nanaikeola Clinic and Ma’o Farms to bring you healthy eating alternatives with a Chicken Breast Salad with Lemon Lime Vinaigrette and a Ma’o Vegetable Stir Fry.

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, chicken broth, shoyu, oyster sauce, white pepper and cilantro. Cook for 5 minutes. Plate with fresh basil.

Lemon Lime Vinaigrette

3/4 cup olive oil
1 1/2 tablespoon lemon juice
1 tablespoon lime juice
2 cloves garlic, minced
1 tablespoon honey
Chicken breasts
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 place over mixed greens. Drizzle vinaigrette.

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