Fizzle Sizzle Stir Fry Recipe by Grosse Pointe Farms Tween

Lunchtime can sometimes be a rushed, unhealthy experience for kids. Especially during the school year, without a little prep and planning, it can be so easy go grab a pre-packaged snack or high-calorie meal. It all adds up! That’s in part why first lady Michelle Obama has teamed up PBS to host an annual Healthy Lunchtime Challenge. Kids ages 8-12 are welcome to create and submit an original recipe that’s affordable, healthy and delicious.

For the fourth annual contest in 2015, a young metro Detroit chef took top honors in Michigan. Eva Paschke, 12, of Grosse Pointe Farms created a yummy recipe with a creative name – Fizzle Sizzle Stir Fry. Believe it or not, it only took her two days to perfect it! Read more about Eva Paschke in the August 2015 edition of Metro Parent – and give her recipe a spin for yourself.

Number of servings: 6

Nutrition details: 540 calories, 19 grams fat, 51 grams carbohydrates, 41 grams protein

Ingredients

• 1 cup dry brown rice
• 3 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 3 cups kale, stems removed and leaves torn into bite-sized pieces
• 1 cup edamame, shelled
• 2 cups frozen California medley or any frozen mixed veggies
• 1/2 cup peas
• 1 can sliced water chestnuts
• 1/2 red bell pepper, sliced into bite-sized pieces
• 1 (two-inch) piece fresh ginger, peeled and minced
• 4 garlic cloves, peeled and minced
• 6 green onions (scallions), chopped into half-inch lengths
• Pinch crushed red pepper flakes
• 1/2 cup tamari
• 1/4 cup sweet Asian chile sauce
• 1/2 cup chopped peanuts (optional)

Directions

1. In a medium stockpot, combine 1 1/2 cups water with the rice and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 20 to 30 minutes or until tender. Set aside.
2. Meanwhile, in a wok or large saute pan, heat the canola oil over medium-high heat. Add the chicken and saute, turning, for about six minutes or until cooked through. Add the kale and cook for about 2 minutes or until the kale is cooked down. Add the edamame, California medley, peas, water chestnuts, bell pepper, ginger, garlic and green onions, and cook for 3 minutes. Add the cooked rice, red pepper flakes, tamari, and chile sauce and mix thoroughly. Sprinkle on chopped peanuts as a garnish (optional). Serve with a smile.