Junior Chef's Rainbow Chicken Stir-Fry
30min
15min
4
410
Chef's Note
This recipe is specifically designed to practice the 'Bridge Cut' on peppers and the 'Claw Grip' on carrots. Remember, mise en place isn't just about being organized—it keeps the workspace safe and prevents the young cook from feeling rushed near the hot stove.
Tags
Ingredients
1.5 lbs Boneless, skinless chicken breasts
1 large Red bell pepper
1 large Yellow bell pepper
1 medium Zucchini
2 medium Carrots
1/4 cup Low-sodium soy sauce
2 tbsp Honey
1 tsp Fresh ginger, minced
2 cloves Garlic cloves, minced
2 tbsp Olive oil
3 cups Cooked brown rice
Instructions
- 1
Begin by washing hands for at least 20 seconds and clearing the workspace to establish a clean mise en place.
- 2
Prepare the vegetables: Use the 'Bridge Cut' to slice the bell peppers in half, then into strips. Use the 'Claw Grip' to slice the carrots into thin coins and the zucchini into half-moons.
- 3
Cut the chicken into 1-inch bite-sized pieces using a separate cutting board, maintaining the 'Claw Grip' for stability.
- 4
In a small bowl, whisk together the soy sauce, honey, ginger, and garlic. Set aside.
- 5
Place a large skillet or wok on the stove. Define the 'Safe Zone' for the young cook before turning the heat to medium-high.
- 6
Add 1 tablespoon of olive oil to the pan. Carefully add the chicken and sauté until cooked through and no longer pink (about 6-8 minutes). Remove chicken from the pan and set aside.
- 7
Add the remaining tablespoon of oil to the pan. Add the carrots first (as they take longest), followed by peppers and zucchini. Sauté for 5 minutes, stirring frequently with a long-handled spoon.
- 8
Return the chicken to the pan and pour the sauce over the mixture. Stir for 2 minutes until the sauce thickens and coats everything evenly.
- 9
Serve the stir-fry immediately over warm brown rice.
Nutrition Information (per serving)
410
34g
48g
10g
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