Hey kids, it’s time to submit recipes for the 2014 Healthy Lunchtime Challenge.
We’re hoping there may be awareness for certified organic, certified Humane® products. Kids between the ages of 8-12 are invited to enter their recipe, with parent’s help of course!
Our favorite, quite naturally, because he’s from Virginia (and likes chicken), is eight year old Campbell Kielb’s recipe for Orange Chicken Lettuce Wraps. You can read a bit about him on page 106 of the cookbook. Here’s his recipe and we suggest you use our certified organic, certified Humane® Ayrshire Farm chicken:
Orange Chicken Lettuce Wraps
- 4-cloves garlic minced
- 3-medium boneless, skinless chicken breasts
- 1-8 ounce can water chestnuts, chopped
- 1/3-cup rice vinegar
- 1/3-cup honey
- 2 T-Liquid Coconut Aminos (or regular soy sauce if no one is gluten or soy sensitive)
- 1 T-grated fresh ginger
- 1 1/2-tsp crushed red pepper
- 8-scallions, chopped, white and green slices separated
- 3-yellow bell peppers, seeded and diced
- 3-red bell peppers, seeded and diced
- 3-orange bell peppers, seeded and diced
- 3-cups warm cooked brown jasmine rice
- Romaine lettuce hearts, separated into large leaves
- Bring a large pot of water to a boil. Add the garlic and chicken and cook until the chicken is cooked through, about 10 minutes. Let cool, then transfer the chicken and garlic to a bowl and use a fork to shred the chicken into bite-size pieces.
- Zest 1 orange then squeeze the juice from both oranges. You should have about 1 cup of juice total. Transfer both the zest and juice to a medium saucepan and add the water chestnuts, vinegar, honey, Liquid Coconut Aminos, ginger, crushed red pepper, and the white scallion slices. Place the saucepan over moderate heat and cook until the mixture comes to a boil, about 3 minutes. Add the shredded chicken and return the mixture to a boil, stirring to make sure the chicken is coated in the sauce. Reduce the heat and simmer for 5 minutes. Add the bell peppers and the greens from the scallions and cook until the peppers are tender, about 5 minutes. To serve, spoon the rice, chicken, and sauce into the romaine leaves.
Makes 8-10 servings
219 calories; 8g protein; 46g carbohydrates; 1.3g fat(0g saturated fat): 295mg sodium.
Let us know if you enter a recipe! E-mail us at Info@AyrshireFarm.com