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From the AICR Test Kitchen
Week of October 24, 2011
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Contact: Alice Bender, (202) 328-7744

Sautéed Chicken and Kiwi over Wild Rice

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 kiwifruit, 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

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
  • 1/2 tsp. grated lemon peel
  • 3 cups cooked wild rice (brown rice may be substituted)

In a large skillet heat 1 tablespoon oil over medium-high heat. Sauté chicken until browned and cooked through, about 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 and salt and pepper. Add to chicken mixture in the skillet. Cook over medium-low heat. Stir until thickened. Gently stir kiwi fruit and lemon into mixture; combine gently.

Serve over 3/4 cup wild rice.

Makes 4 servings.

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

***

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $100 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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