Cook: Charli McQuillan, 8
Hometown: Oxbow, N.D.
Charli, a rising third grader, has been listening to the First Lady. In her remarks, Obama emphasized that “Let’s Move isn’t just about what happens in the kitchen or at the dinner table. It’s also about what happens after you fuel up with those right foods.” So Charli advises kids to “stay active and be healthy.” When asked how her state is different from others, she didn’t quite make it to the end of the thought: “It’s not as busy and it doesn’t have…” So Charli’s mom stepped in. “Tall buildings,” she suggested.
Charli’s advice: “You put all the stuff in the pan and you mix it all together. That’s pretty hard.”
Ingredients:
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2 tablespoons packed brown sugar
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon freshly ground black pepper
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Crushed red pepper to taste
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3 medium boneless, skinless chicken breasts, cut into thin strips
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1 teaspoon sesame oil
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1 green bell pepper, seeded and sliced
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1 orange bell pepper, seeded and sliced
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5 scallions, chopped
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1 cup canned pineapple, cut into bite-size pieces, plus 2 tablespoons pineapple juice reserved from the can
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6 whole wheat tortillas
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Garnish: 1/4 head red cabbage, thinly sliced; 1/2 cup toasted sliced almonds
Preparation:
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In a medium bowl, combine the brown sugar, paprika, garlic powder, black pepper, and crushed red pepper. Add the chicken and rub it all over with the spice mixture. Transfer the chicken to a large resealable plastic bag and refrigerate for at least 20 minutes and up to several hours.
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In a large sauté pan or wok over moderately high heat, warm the oil. Add the chicken and cook, stirring occasionally, until completely cooked through, about 7 minutes. Transfer the chicken to a plate and set aside. Do not wash the pan. Add the bell peppers, scallions, and pineapple juice to the pan and cook for about 5 minutes. Add the pineapple pieces and cooked chicken and cook, stirring occasionally, for about 3 minutes.
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Warm the tortillas in the microwave for 30 seconds. Divide the chicken and vegetable mixture among the tortillas, top each with some red cabbage and almonds, and serve.
303 calories; 14g protein; 42g carbohydrates; 8g fat (1g saturated fat); 345mg sodium
Makes 6 servings