• Carrie Selin

September is National Chicken Month

We are celebrating our amazing Canadian Chicken farmers this month! Did you know that there are about 2,800 chicken farmers across Canada, contributing to our economy, providing jobs, and raising healthy, safe and delicious chicken for our tables. To help you choose chicken this month, and support our local farmers we've complied a few recipes you might like to try.

Chicken Wraps

Source: Alberta Chicken Producers


¼ cup chopped fresh cilantro or parsley 3 tbsp canola oil 2 tsp dried crushed chilies (optional) 1 tsp ground cumin 2 garlic cloves, minced 1 lb boneless, skinless chicken breast ¼ cup lime juice ¼ cup corn relish ¼ cup sour cream 4 flour tortillas (10” diameter) 1 large ripe avocado, sliced 1 red medium pepper (seeded and ribs removed) – thinly sliced 1 cup grated medium cheddar cheese


1. Combine first five ingredients in a medium bowl. Add chicken and stir. Cover with plastic wrap and chill in refrigerator for 1 hour, stirring occasionally.

2. Add lime juice to chicken mixture. Stir. Drain and discard liquid. Preheat barbecue to medium. Cook chicken on greased grill for 10-15 minutes per side until no longer pink inside.

3. Cut diagonally into thin slices. Cover to keep warm.

4. Measure corn relish and sour cream into a small bowl. Stir. Spread about 2 tbsp on each tortilla.

5. Divide and layer chicken, avocado, red pepper and cheese across centre of each tortilla, leaving 2 inches at each side. Fold sides over filling. Roll up from bottom to enclose filling. Slice in half diagonally.

Chicken with Ginger and Cashews

Source: Alberta Canola


6-8 Chinese dried mushrooms

1 lb skinless, boneless chicken breasts or thighs

3 Tbsp sodium reduced soy sauce

1 1/2 tsp Shoa Hsing rice cooking wine, or dry sherry

1 1/2 tsp cornstarch

1/2 tsp granulated sugar

1/2 tsp sea salt

1 cup raw cashews

3 Tbsp canola oil

8 thin slices fresh young ginger

1 1/2 tsp minced garlic

1/2 small onion, cut into 1/2 inch dice

2 celery stalks, sliced on the bias 1/8 inch thick

1 red bell pepper, cut into 1 inch dice

1/2 cup whole tined baby corn, drained, cut into 1/2 inch pieces (optional)


1. In a medium bowl, rehydrate the mushrooms in 1/3 cup (75 mL) warm water for 20 to 30 minutes or until softened. Drain and squeeze out water, reserving the soaking liquid. Cut off woody stems and thinly slice caps.

2. Preheat oven to 375 °F (190 °C). Cut the chicken into 1 inch cubes. In a medium bowl, combine the chicken, 2 Tbsp (30 mL) of soy sauce, rice wine or sherry, cornstarch, sugar and salt. Mix well to combine and set aside.

3. Place the cashews on a baking sheet and bake for 7 to 10 minutes, or until golden brown. Remove and set aside to cool.

4. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add 2 Tbsp (30 mL) canola oil and half of the ginger and stirfry for 30 seconds. Add the marinated chicken, spreading it on the wok keeping undisturbed for a couple minutes or until chicken starts to brown. Then, use a metal spatula to stirfry for a further 1 to 2 minutes, or until the chicken is browned on all sides, but not cooked through. Transfer chicken to a warmed plate and set aside.

5. Replace wok to the stove and heat over high heat. Add remaining canola oil to the wok and then add the remaining ginger, garlic, onion, celery, red peppers, corn and mushrooms. Stirfry for 1 minute. Add reserved mushroom liquid and stirfry till alomost all the liquid has evaporated, about another minute.

6. Return the chicken to the wok with any collected juices, with the cashews and remaining soy sauce; stir fry 1 to 2 minutes, or until chicken is cooked through. Transfer to a warm serving platter.

If you'd like more information on our Chicken industry please visit

NOTE: you'll also find more recipes here!

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