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Great Day Kitchen, 5/10/18 - Chicken Rice Bowl / Basil Gratin Black Cod

Chef Carolyn Ocheltree in the Great Day Kitchen making Grilled Chicken and Stir Fry Vegetable Rice Bowl

Chef Carolyn Ocheltree from Tree of Life Café & Bakery in downtown Fresno visited the Great Day Kitchen to prepare some delicious food.

Click here to visit Tree of Life Café & Bakery online or call (559) 663-7776.

Click here to follow Tree of Life on Facebook.


Grilled Chicken and Stir Fry Vegetable Rice Bowl


MARINADE:

Ingredients:

  • 2 cups Teriyaki Baste & Glaze
  • ½ cup Soy or Tamari Sauce
  • 2 Tbsp. Sriracha Pepper Sauce
  • 2 Tbsp. BBQ Sauce
  • 2 Tbsp. Minced Garlic


Directions:

  • Whisk all ingredients together in a bowl. This marinade can be used to marinate the raw chicken.
  • Reserve some sauce (do not allow it to touch raw chicken) for drizzling over the top of your finished rice bowl and for dipping your chicken and rice.


STIR FRY:

Ingredients:


  • 1 cup Broccoli Florets
  • 1 cup Carrots (cut into coins)
  • 1 cup Green Cabbage chopped
  • ½ cup Red Bell Pepper, diced
  • 1-pound Mary’s Organic Chicken Breasts (skinless, boneless) or Chicken Tenders
  • 2 cups uncooked Jasmine Rice (white or brown)


Directions:

  • Cut chicken into pieces about 2-inches long, 1-inch wide and ½-inch thick, or use pre-cut Chicken Tenders.
  • Place chicken in gallon zipper bag with 1 cup of Marinade. Refrigerate for ½ hour or up to 24 hours.
  • Heat grill to Medium Heat. Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white moving up the sides. Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees. Time will vary with size and thickness of the tender and your exact grill temperature.
  • Keep cooked chicken hot and moist by placing in a 200-degree oven in a covered dish with some marinade mixed with water or fruit juice for steam.
  • Prepare rice according to package instructions.
  • Heat 1 Tbsp. olive oil in non-stick wok or fry pan over medium to high heat. Add broccoli, carrots and red bell peppers. Stir fry vegetables for 5 minutes. Add cabbage and stir fry 2 more minutes, until vegetables are tender-crisp.
  • Put one cup cooked Jasmine Rice in a bowl or onto a plate. Top with 1 ½ cups stir-fried vegetables, 4 grilled chicken tenders, additional marinade drizzled over the top and sesame seeds.


Fresno Firefighters joined Chef Carolyn in the Great Day Kitchen to promote the Kitchen Takeover at Tree of Life on May 18th. Proceeds from the event will benefit the Fresno Fire Chief's Foundation and help send fire victims age 5-17 to Champ Camp! Call (559) 663-7776 to reserve yours seats today.


Basil Gratin Black Cod – Celery and Sugar Snap Pea Salad


FRIED BASIL PANKO

Ingredients:

  • 2 bunches of Basil, Blanched and fried crisp
  • 2 tsp Lemon Zest
  • 2 Cups Panko Bread Crumbs


Directions:

  • Blend all ingredients in food processor


GARLIC AIOLI

Ingredients:

  • 3 TBSP Mayonnaise
  • 6 Garlic Cloves, pressed
  • ¼ Cup Olive Oil
  • 2 TBSP Italian Parsley, Minced
  • Salt and Pepper to taste


Directions:

  • Combine all ingredients
  • Salt and pepper to taste


BASIL GRATIN BLACK COD

Directions:

  • Season 4- 6 ounce Cod fillets with salt and pepper
  • Spoon garlic aioli onto each portion
  • Dip each portion into the Fried Basil Panko, top side only
  • Add fish to hot pan with a generous amount of olive oil.
  • Sautee until the bottom of the fish begins to crisp.
  • Finish the fish in a 425 degree oven approximately 8 minutes.


CELERY AND SUGAR SNAP PEA SALAD

Ingredients:


  • 4 each Celery Stalks, large Diced with ribs removed for tenderness
  • As many Celery leaves that an bunch of celery will produce, chop coasley
  • 8 each Radishes, slice into wedges
  • 2 Shallots, Sliced
  • 12 ounces Sugar Snap Peas, sliced on a bias
  • 6 ounces Pinenuts , Toasted
  • ½ Cup Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 TBSP Black Pepper
  • 1 ½ TBSP Kosher Salt


Directions:

  1. Combine all ingredients
  2. Enjoy!


Mary's Butter Lemon Garlic Chicken


Ingredients:

  • Two Chicken Breasts cut up into large 1 1/2 inch squares or strips.
  • 1/2 cube Butter
  • 6-8 Cloves chopped up fresh garlic in large chunks
  • Thin slices of fresh lemon


Directions:

  • Turn on square electric skillet to 175-200 or medium heat in a skillet on a stove. Add butter and garlic. Sauté a few minutes then
  • Add thick chicken chunks or strips.
  • Heat slowly in the skillet. You may need to turn up the heat to get it going. But when the skillet starts to sizzle, turn down the heat so you do not over cook the chicken.
  • Cook the chicken for 5-7 minutes. Once the chicken is no longer pink it is done. Any cooking after that will dry out the chicken and make it tough.
  • Cut in strips for salads. Smaller chunks for tacos. Or just place on top of a bed of rice. You can add bell peppers or mushrooms to the chicken while cooking too.


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