Wok with Tak. Teriyaki chicken stir-fry with vegetables.  Template-based cooking.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos provide a similar flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Introduce the video and the cooking challenge of getting children to eat more vegetables.

Use a 14-inch stainless steel wok for cooking.

Cut green beans into smaller pieces than the chicken to hide them in the dish.

Cut red cabbage smaller than usual to blend it into the dish.

Coat the chicken with cornstarch for a slight crispy texture.

Shallow fry the chicken in the wok until about 60% cooked.

Switch to a wok spatula to stir-fry all ingredients together.

Add water to the wok to clean the bottom and enhance flavor while steaming the vegetables.

Add chopped mushrooms later to control their cooking time and texture.

Season the dish with oyster sauce and hoisin sauce for a light teriyaki flavor, adjusting the sweetness as desired.

Use the spot cleaning method again to prevent sauce from sticking and burning.

Taste the dish and add more oyster sauce for umami flavor and soy sauce for saltiness.

Finish cooking the dish, which takes a little over six minutes.

Present the dish, emphasizing the chicken while the vegetables blend into the background.

Share the children's reactions to the dish, noting their enjoyment of the chicken and gradual acceptance of the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens