I was a guest chef on Good 4 Utah Home Cooking making Healthy Stir Fry.
This was the THE dish that kicked off learning to cook and subsequently losing weight. This was from the first class I took at Salt Lake Culinary Center, Basic Knife Skills. My company built the Salt Lake Culinary Center website (see the project ›) and were able to take a few classes to really get to know the client. A dozen or so classes later and I can say that they have lived up to their mission: Our goal is to help you become a self-confident cook, spark your creativity and most of all have FUN in an interactive environment.
Here are a few behind the scenes snaps.
Let’s get to the recipe. One thing I was able to talk about during my segment was that this is a HEALTHY stir-fry. So many recipes out there call for a bunch of oil and brown sugar and then have you serve this over rice. Doing that basically negates that you could be eating a super-healthy chicken and veggie dish.
- 2 Chicken Breasts, cut into 1 inch cubes
- Olive Oil
- 2 t Toasted Sesame Oil
- 2 T Soy Sauce
- 1 T Rice Vinegar
- 2 t cornstarch
- Green onion for garnish
- Sesame seeds for garnish
- ½ Onion
- 3 Garlic Cloves
- Ginger (about 1” piece)
- 1 each of Red, yellow and orange peppers
- 5 Carrots (rainbow, get a good variety of orange, yellow, purple and red)
- 4 Bok Choy leaves, cut the leaves and add them last, cut down the stalks and add them with the carrots
- 1 small head Broccoli
- 2 cups Snow Peas
- 1 cup mushrooms
- Cut all veggies into bit-sized pieces. The list of veggies above is what I used on the TV segment, but you can use anything that looks good.
- Heat a wok or skillet (not non stick) over medium-high heat.
- Add about 2T of olive oil to the hot pan, add the chicken and cook, stirring, until just cooked, about 3-4 minutes.
- Transfer chicken to a plate and set aside.
- Add another teaspoon of oil to the pan, add the longer cooking vegetables like onion, bell pepper, stirring for 1 minute.
- Add the shorter cooking vegetables like ginger mushrooms, garlic, broccoli, cook while stirring.
- Add 2 teaspoons of toasted sesame seed oil.
- Stir constantly for about 1 minute and then stir in the soy sauce and bring to a simmer. Cook for 1 minute.
- Whisk vinegar and corn starch together in a small bowl then pour it into the pan and add the chicken back in.
- Cook, stirring often, until thicken and bubbling and the chicken is cooked through.
Thank you to my sous chef, Kira, for helping me get prepped and to Salt Lake Culinary Center for inviting me down (and teaching me to cook in the first place).