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Grilled Spicy Chicken Breasts with Curried Cellophane

Source: Burt Wolf's Local Flavors, San Francisco, California
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Active Time:  40 Minutes
Total Time:  2 Hours 40 Minutes
  Serves 6
At the San Francisco restaurant Hawthorne Lane, Chef-Owner Anne Gingrass serves superb California Cuisine, blending European, Asian and American ingredients.
For the Chicken Breasts:
3 tablespoons red curry paste
2 tablespoons minced fresh cilantro
2 tablespoons minced scallions
4 tablespoons olive oil
3 whole boneless, skinless chicken breasts cut in half to make 6 portions
For the Romaine Salad:
1 stalk lemongrass
1 shallot, minced
1/4 red jalapeno, seeded and minced
1/4 cup rice wine vinegar
1/4 cup brown rice vinegar or rice wine vinegar
1 cup peanut oil
salt and freshly ground pepper
3 hearts of romaine, thinly sliced crosswise
1/2 English cucumber, halved lengthwise and thinly sliced crosswise
2 shallots, peeled and thinly sliced
2 inches daikon radish, julienned
4 red radishes, julienned
For the Thai Chili Sauce:
1/4 cup rice vinegar
1/2 cup sugar
2 teaspoons red pepper flakes
3 tablespoons minced garlic
2 teaspoon minced ginger
1/2 teaspoon fish sauce
1/4 teaspoon Thai sambal
For the Curry Noodle Salad:
2 1/4 teaspoons curry powder
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1/4 cup peanut oil
1/4 cup fresh lime juice
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
8 ounces cellophane noodles
1 stalk scallion, thinly sliced
1 red jalapeno, seeded and thinly sliced crosswise
5 fresh shiso leaves, julienned

6 sprigs fresh cilantro, for garnish
Grilled Spicy Chicken Breasts with Curried Cellophane Recipe at
TO MARINATE THE CHICKEN BREASTS: In a glass or porcelain baking dish combine the curry paste, cilantro, scallions, and oil together. Coat the chicken well with the marinade, cover with plastic wrap and chill in the refrigerator for 2 to 4 hours.

TO PREPARE THE SALAD: Remove the outer layers of the lemongrass until you reach the tender white core. Mince the core and place it into a medium mixing bowl. Add the shallot, jalapeno, and the vinegars. Slowly whisk in the oil, season to taste with salt and pepper and set aside. In a large mixing bowl, gently toss the romaine, cucumber, shallots, daikon radish and red radishes together. Chill, undressed, in the refrigerator.

TO PREPARE THE THAI CHILI SAUCE: In a small saucepan, over medium-high heat, combine the rice vinegar, sugar and red pepper flakes together and bring to a boil. Boil until the sugar has dissolved, about 2 minutes. Remove from the heat and stir in the garlic, ginger, fish sauce and sambal. Set aside.

TO PREPARE THE CURRY NOODLE SALAD: In a small skillet, over medium heat, toast the curry powder, cumin and coriander seeds over medium heat until they become aromatic, about 15 seconds. Add the peanut oil, shake the pan to coat the seeds and simmer for 2 minutes. Remove from the heat and pour into a large heatproof bowl. Whisk in the lime juice, vinegar, fish sauce, and sugar. Bring a large pot of water to a rolling boil. Add the noodles, turn off the heat and allow the noodles to rehydrate for 2 minutes. Drain thoroughly and immediately add to the dressing. Toss the noodles along with the scallion, jalapeno and shiso leaves in the dressing until the noodles are completely coated. Cover with plastic wrap and set aside while you cook the chicken.

TO SERVE: Prepare a grill to medium-high heat. Grill the chicken for 5 to 8 minutes per side, depending on the size of the breasts. Remove the chicken to a platter and loosely cover to keep warm. Toss the romaine salad with the vinaigrette and place a large mound in the center of a large dinner plate, flattening slightly to form a well in the center. Place the curried noodle salad into the center of the romaine salad and place the grilled chicken breasts on top of the noodles. Drizzle the Thai chili sauce around the edge of the plate and garnish with cilantro sprigs.

Chef-Owner Anne Gingrass, Hawthorne Lane, San Francisco, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 884
Fat. Total: 56g
Fiber: 3g
Carbohydrates, Total: 67g
Sodium: 613mg
% Cal. from Fat: 57%
Cholesterol: 68mg
Protein: 30g
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