September is National Chicken Month, and we’re highlighting this versatile protein that’s vital to Virginia’s economy.

Poultry is big business in the commonwealth. According to the U.S. Department of Agriculture’s Economic Research Service, broilers accounted for nearly $848 million in cash receipts in 2019, making it Virginia’s No. 1 agricultural commodity.

And while chicken is considered a staple in kitchens today, did you know it was once a luxury protein reserved for special occasions? Before large commercial poultry farming became mainstream, chicken was more expensive than beef and pork. Farmers typically had small flocks that were more expensive to raise because they had to be fed grain. But by the 1960s, chicken became a household staple, and Americans’ consumption has since increased steadily.

A good source of protein, chicken contains vitamin B12 and choline, which may help brain development in children and aid in cognitive performance in adults. In addition, chicken can act as a mood booster as it has tryptophan, an amino acid responsible for raising serotonin levels in the brain.

Ginger curry chicken lettuce wraps

½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup Asian ginger dressing, usually found in the produce section
1½ teaspoons curry powder
2 cups shredded cooked chicken
1 cup rainbow coleslaw mix
1 Granny Smith apple or other tart apple, thinly sliced
3 scallions, thinly sliced
⅓ cup sweetened, flaked coconut, toasted
12 large soft lettuce leaves, such as bibb or Boston

In a large bowl, combine salt, pepper, ginger dressing and curry powder. Mix well.

Add all remaining ingredients, except lettuce leaves, to the bowl, and toss gently to combine.

Place two lettuce leaves on each plate. Fill each leaf with a small amount of the chicken mixture and serve.

Source: Recipe adapted from the National Chicken Council


Chicken breasts with spicy honey-orange glaze

¼ cup honey
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange zest
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tablespoon butter or margarine
½ teaspoon vegetable oil
fresh parsley or green onions for garnish, optional

In a small bowl, combine honey with juice, zest, garlic, salt and red pepper.

Rinse chicken with cold water, and pat dry. Season lightly with salt.

In a large nonstick skillet over medium-high, heat butter or margarine and oil. Add chicken and cook about four minutes until seared. Turn chicken over, and cook another four minutes until just cooked through.

Pour honey mixture over chicken, and cook, turning chicken to coat as sauce begins to thicken, about two minutes.

Serve chicken breasts with honey-orange glaze spooned over the top. Sprinkle with parsley or green onion, if using.

Source: Recipe adapted from the National Honey Board