Asian Pesto Chicken and Pineapple Kelp Noodle

Need a little kelp with developing your next menu? Stir up your entrée selection with The Five Fishermen’s Chef Greg Balingit’s Asian Pesto Chicken and Pineapple Kelp Stir-Fry, seasoned to perfection with the savoury trio of Club House Black Pepper, Ground, Club House Sea Salt, French Mediterranean and Thai Kitchen Fish Sauce.

Ingredients

Procedure

Stir-Fried Cattail Shoots

1. Heat large sauté pan on high heat. Sauté lemon grass, ginger, garlic, shallots, birds eye chili with Canola oil until slightly brown. Add cattail shoots and incorporate aromatics. Add Thai Kitchen Coconut Milk and reduce until smooth consistency. Remove from heat and add chives and kelp noodles. Season with Club House Black Pepper, Ground, Club House Sea Salt, French Mediterranean and Thai Kitchen Fish Sauce.

Asian Pesto

1. Place all the ingredients into a food processor and blend until fully incorporated. Reserve for use.

Asian Pesto Chicken & Pineapple

1. Brush hot grill with oil. Place chicken breasts skin down on grill until they reach 165 degrees Fahrenheit.

For Serving

1. Place kelp noodles in a nest in the middle of the plate. Top with stir-fried cattail shoots, sliced and fanned chicken breasts. Finish with Asian pesto, cashews and cilantro.