Jamie Oliver’s Food Revolution Day ~ Easy Chicken Stir Fry

Jamie Oliver’s Food Revolution Day is on May 17th! He is doing some amazing things with his Food Revolution Foundation. Check out his page, get involved, and take a stand for healthy food!!

I made this video in support of Food Revolution Day 2013! I invited Private Chef, Jennel Tiller, to bring you an easy chicken stir fry dish. Jennel is an incredible chef, she cooks on super yachts and for high profile clients, but in this video she shows you how quickly you can throw together a healthy family meal.

This dish is quick, easy, and very healthy! See below for the recipe.

Healthy Parents = Healthy Kids, it starts with YOU!

Not only is a healthy balanced diet essential for proper development but it’s an absolute must for your child  to be able to function properly. A poor diet will affect your child’s behavior so take a good look and know what you’re feeding your child. Teach them how to make healthy choices. Habits are formed easily, so start them at a young age and be a good role model.

Here are some really important and interesting facts from Jamie Oliver’s Website.

Easy Chicken Stir Fry Recipe:

Serves 4-6 people

Marinade:

½ cup soy sauce

1 cup teriyaki sauce

1 cup rice wine vinegar

2 tbsp sesame oil

½ cup water

1oz toasted white sesame seeds

1 tbsp garlic, minced

1 tbsp ginger,minced

Whisk all of the ingredients in a bowl, separate a ½ cup of marinade and reserve for finishing the dish.

Ingredients:

4 chicken breasts thinly sliced (can substitute thighs or a mixture of both)

1 tbsp garlic, minced

1 tbsp ginger, minced

1 cup shitake mushrooms, sliced

¼ cup scallions, thinly sliced

1 ½ cup carrots, julienned

1 cup purple cabbage, sliced thinly

1 ½ cup sugar snap peas, halved on an angle

1 ½ cup broccoli rabe, stalks trimmed, and cut into bite sized pieces

¼ cup of water

2 tbsp olive oil divided

• Garnish w/ chopped cilantro and roasted peanuts

Directions:

1. Place cut chicken in marinade,  coat well and let sit while preparing the rest of the dish.  Set aside the reserved marinade.
2. Bring a large pot of water to boil.  While waiting for the water to boil, heat a large frying pan with one tbsp. of olive oil over medium high heat.
3. Add garlic and ginger to the pan and sauté until softened.
4. Add the scallions and carrots, sauté.  Add ¼ cup of water to help steam vegetables in the pan, cook off the water.  Turn off the heat.  By now your water should be boiling.  Add the peas and boil for 3 minutes (keep their crunch)  Using a vegetable skimmer, remove the peas from the pot, letting as much water drain as possible and add to the frying pan of vegetables.  Do the same with the broccoli rabe.  Mix well and place vegetables in a large mixing bowl.  Set aside while cooking the chicken.
5. Reheat the fry pan over medium high heat with one tbsp. olive oil.  Add the marinated chicken.  Sauté,  browning the chicken, until cooked through.  Add the chicken to the vegetables.  Add the reserved marinade to taste.  Serve over cooked brown or white rice and garnish with cilantro and peanuts if desired.

See more from Jennel Tiller at: JennelTiller.com.

Enjoy!

With love,

Emma x

Feeding Time!

Here are a few of my foolproof kid-friendly recipes.

Pinterest has the most amazing & simple kids snack ideas, which is where I found these! One of my top after-school snacks: ‘Mini Ham and Cheese Quinoa Cups.’ Packed with protein and low in calories!

I’ve been using quinoa a ton recently and the extremely picky 5-year-old I nanny gobbled these up!

The BEST part is you can adapt this recipe so easily depending on your taste and what you have in the fridge.

Shopping List:

• 1 cup shredded zucchini
• 2 eggs
• 2 egg whites
• 2 cups cooked quinoa
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced ham
• 1/4 cup chopped parsley
• 2 tablespoons parmesan
• 2 sliced green onions
• salt/pepper

Preheat oven to 350.

Combine all ingredients in a large bowl.

Non-stick spray a mini muffin tin and spoon in mixture.

Bake 15-20 min until edges are golden brown. Let cool before removing from tin.

VOILA!

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I got this idea for ‘Simple Cinnamon Rolls’ from one of my favorite blogs and had to share! So easy, healthy, and kids are sure to love this treat.

Shopping List:

• 1 can refrigerated dough
• Olive oil
• Cinnamon sugar
• Granny smith apples – or apples of your choice

First, open the dough and roll it out flat onto a floured cookie sheet. Brush it with olive oil then sprinkle cinnamon sugar on top.

My favorite dough is from Immaculate Baking Co. & sold at Whole Foods. The ingredients are all recognizable, unlike Pillsbury, etc. Their biscuit dough makes delicious cinnamon rolls, you’ll just need to roll it out into a sheet.

Cut pieces length wise so you have long, thin strips.

Roll up each strip and stick in a few thin slices of apple.

Put in a greased mini muffin tin and bake at 350 for 10-15 min.

YUM! Using a mini muffin pan will keep it to an individual small treat.

Happy cooking!!