1st Block Kitchen 5
These last two days have been really crazy for me. Yesterday the local government station here came to film my class. Yes, they did!! I have never done anything quite like this. Years ago I was on WSB radio, but you know no one can see you. All you have to worry about is what you say. On TV you have to worry about how fat you look, or did you have a stupid grin on your face or if you have lipstick on your teeth and much much more. I was a little scared. No ! I was alot scared. My Tennessee friend called the day before to see if she could help with makeup and hair. I needed some mental help…….but I made it through without doing anything really stupid. At least I think I did. We’ll see when the broadcast is played for God and everyone to see . Oh my Gosh, I don’t know if I can stand to watch myself. I have never watched a video of myself. I’m too scared!!
Because there were six extra people in my room some of which had cameras or lights it was hard for my students to concentrate on my demonstration. At least that’s the excuse I’m using for why some of them had no clue as to what they were doing in class today. Now mind you 60% of them knew when to add the soy sauce or how to mince the ginger, but the other 40% were really struggling and I do mean struggling. I will say that they all finished in time to eat, clean their kitchens and get to the next class on time. That is a good thing!!! We are definitely discussing why it is important to know what you are doing before class. It was if someone hit instant replay on my name all morning. I must have heard it a million times!
This recipe is from Paula Deen”s first cookbook and it is delicious. Very Healthy!! Very Tasty!!
I did not take pictures yesterday. Too nervous and forgot! So today I took pictures as my students prepared their meal. Great job!!
This should make it easy for you to prepare for yourself and guests. Let me be the first to say that this recipe is going to get you a lot of compliments. No more Chinese takeout for you. By the way my perfume of the day was sesame oil and hot chili paste. I was a walking advertisement for my class.
Butterfly with kitchen shears
Slice a bunch of green onions
Slice a Yellow and Red Pepper
Need a bunch of broccoli Florets
1 1/2 tsp. minced fresh ginger
1 T Sesame Oil
1/4 cup Soy Sauce
I did not take pictures of two items. I was busy running around putting out fires. Not really, just helping the lost.
4 Tablespoons of Chili Paste
2 Minced garlic cloves
Cooking Chicken in Sesame Oil & 2 T chili Paste
What happened to this photograph? Oh my!!!!!!
We used an electric skillet for convenience in class. I recommend that you use a large skillet or wok. Do not worry about the paste turning a dark color and sticking to the pan. I panicked the first time I prepared it, but you will deglaze the pan in the end. The flavor will be incredible.
Take the chicken out after cooking about 4 minutes on each side. Let it rest 5 min. and slice with the grain into long strips. Let your husband, children, or guests do this while you finish the vegetables.
Keep Angel Hair Pasta Hot
The recipe calls for 1 lb. of angel hair pasta. I found this to be too much. The chicken and vegetables make about 6 servings so make pasta accordingly.
This looks so good!
Add broccoli, onions, and peppers to the skillet as soon as you take out the chicken. Pour soy sauce, 2 T of Chili paste, garlic, and about 1/4 cup of water and cook vegetables until just tender.
Good job slicing the chicken!!
Add the sliced chicken to the vegetables and serve over hot angel hair pasta. This is too good to be true.
Thanks to Paula Deen . Here is her original recipe.
Szechuan Chicken with Angelhair Pasta
- 1 tablespoon dark sesame oil
- 1/4 cup chili-garlic sauce ( I found this in the vegetable section of the grocery. It comes in a tube like toothpaste)
- 4 boneless chicken breast ( I butterfly them so they will be thinner and cook faster)
- 1 lb. of angelhair pasta ( I decreased the amount)
- 1 1/2 pounds broccoli crowns cut into florets
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 12 green onions thinly sliced
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 11/2 teaspoons minced fresh ginger
- 1/4 cup water ( I added this especially if the skillet is hot a lot of the liquid will evaporate and you will need more)
Heat the oil and 2 tablespoons of the chili sauce in a large skillet over medium heat: add the chicken, and cook for 4 minutes on each side, or until cooked through. Meanwhile bring a large pot of water to boil for pasta. Add pasta to boiling water, cook as directed on package, and drain. Remove the chicken from the pan and cut it into strips. Add the broccoli, bell peppers, green onions, garlic, remaining chili sauce, soy sauce and ginger to the skillet. Cook the vegetables stirring until they are crisp tender. Add the chicken strips and cook until heated through. Serve over the pasta.
Here is the 2nd place winner of the Iron Chef!
1st Block 3rd Kitchen
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 
I want to say thank you to you, Mrs. Lupo, for helping us with this venture. I know it was nerve racking but you looked calm and confident on camera. It looks great! I also want to thank the class for being the perfect audience and for putting up with us for the day. The pictures of your dishes look fantastic and I am getting hungrier as I type. The show is almost finished and should be on this Monday at 8:30 p.m. on dctv23 (Comcast cable channel 23) and online at dctv23.com.
Thanks again and I will try to get DVDs to each of you.
I can’t wait to see it!
Ooooh! When do we get to see you on TV? I am SURE you look great! You really got my mouth watering with this recipe. Definitely going to try this one.
Yummy! All the recipes look great! What a great website I am going to refer it to my friends and family!
Thanks so much Raegan.
Where can we see the video for this scrumptious looking dish??
Comcast Ch. 23 in the Atlanta area or online dctv23.com. Thanks again for stopping by.
Alright, here it is…
I hope this link works for you in this post. Also, I made your recipe for my family Saturday night, but substituted pork for the chicken. It was a hit.
Wanda, you did a great job on TV and looked beautiful! I can not wait to try the recipe. Thanks for sharing your special talent.
It must be so stressful to have someone filming you!
You seem to have a great chicken recipe 🙂
This recipe was so easy to make and you can prep everything in advance.
I learned that when you butterfly the chicken and cut the fat off it is really gross. And the chili paste is spicy.
This was definitely my favorite thing we have cooked so far. Multitasking is very important when making this recipie!!
I learned from this recipe that when cooking with noodles you can add salt to them to give them a little flavor 🙂
Whenever we made chicken at home, We always put it in the oven or on the grill to cook, and it always took a long time. I learned that it is much easier to butterfly the chicken and put it on an electric skillet. It really cuts down the time!
I wasnt here to make this.
i learned that the more colors you put on there the more it taste good and the better it looks. 🙂
I learned that the soy sauce added moisture and that the chicken was yummy.
i was not there to make this but from reading the steps it looks pretty simple
to always to butterfly the chicken
I learned how to mince ginger during this lab.
I learned that if you cut the chicken to early, it will dry out. So when making chicken now, I’ll wait to cut the chicken!
I learned that if you leave out too much oil when cooking it can affect the color of the chicken.
I didn’t know there was a certain way to cut chicken so that it cuts easier.
i’ve learned how to make make chicken on a griddle in this lab.
I learned how to cook chicken on an electric skillet and how to check for when the chicken is done.
I learned how easy it is to cook veggies. I thought it took longer and was harder.
From this recipe I learned how to butterfly-cut the chicken for better cooking.
I learned how to butterfly chicken
i learned that it was really easy to make this and i learned how to cook/butterfly chicken for he first time!!
This was my most favorite thing to make this semester! It was the most complicated and the colors and the smells were awesome! I think it was the yummiest item we made as well!
Our group (kitchen 1) had alot of fun making this.
we brought in a different kinda of sauce and it still taste great
i also made this at home and my family enjoyed it.
this was my favorite food that we made all semester! this made me open up to trying veggies in new ways. before this class i would had never guessed to combine all these things.
thanks : )
this was good i didnt know you could butterfly it to make it cook faster.
i didn’t know that if you butterfly it, it makes it cook faster!
This one was my FAVORiTE 🙂
This was very tasty! I didn’t know that cooking the chicken with those spices could smoke up a kitchen as much as this did! now i’ll know to make this outside! thank you!
This enstilled the importance of prep time
The szechaun chicken was my favorite 🙂 i love this recipe and i’m going to try it at home.
i learned that you have to cook it separatly…..i love spicy food so this was really cool to make…:)
I never thought it was going to be so spicy!
I learned that you can, in fact, butterfly a chicken. I also learned how to do it. 🙂
i learned that the chilli paste doesn’t burn, it just turns black, and it deglazes the pan
I learned that this chicken was extremely spicey! It was a little to much for me to handle! 🙂
Ginger really brought out the flavors in that recipe.
I learned that szechuan chicken is pretty spicy depending on how much of the chili sauce you use.
i learned you can control the how spicey you make this and also with this chicken cooks faster when halfed .
I learned that the amount of pasta, or other ingredients, might not be the right amount for your cooking needs and to make sure you have a good amount to cook with.
I learned that is recipe is indeed very hot!
i learned that spicy chicken can actually be pretty good
i learned that the soy sauce added moisture and make the chicken taste good
I learned that the chili-gralic sauce really adds the spice to this dish.
It was interesting to learn that there are two types of sesame oil.
The pictures of your dishes look fantastic and I am getting hungrier as I type, spicy chicken is very good
I learned that when you butterfly chicken it doesn’t take as long to cook!
this was great. i really dont eat spicy foods but this was a great dish and i liked it a lot.
This was a great experience just to try out the different types of spicy peppers. i really dont eat spicy foods but this was a great dish and i liked it a lot.
this was great but spicy. i learned about chilli paste.
i learned if you butterfly the chicken it will cook faster and there will be more to go around 🙂
Oh my gosh! This was fantastic! Wish we could’ve made it ourselves. I learned that you can cut the chicken to make it cook faster.
i learned you add the broccoli, onions, and peppers to the skillet as soon as you take out the chicken.
I learned that you can add chilli paste & makes it the perfect amount of kick!
I learned that using all the different kinds of peppers and veggies to make it colorful and fun!
I learned that the peppers are just in vain because they’re not spicy at all!
I learned that the peppers aren’t really hot.
I learned how butterflying chicken is done.
I learned that you have to cut the chicken against the grain. I didn’t think that it mattered how you cut the chicken.
This was a awesome recipe but I didn’t know why we put the ginger in the recipe but I do know now.
I learned it’s better to use a large skillet or a wok rather than a electric skillet.
I learned that you can use the pasta water to thin out your szechuan sauce.
I learned you can use the pasta water to keep the chicken from going dry.
This recipe was so easy to make and you can prep everything in advance.
I never really eat many veggies, so i didn’t think I would like this, but I learned that adding different flavors and chicken with them made them really delicious.
I learned that you can butterfly chicken to decrease cooking time. It was way easier than I thought it would be.
this was one of the most complicated labs we’ve done all year but turned out great (: it was delicious.
I learned you should not worry about the paste turning a dark color and sticking to the pan.
I learned that by saving the pasta water and adding it to the noodle before you eat it will keep the noodles soft and moist.
im not really a fan of soy sauce . but in this lab it tasted really good. the soy sauce really compliments the noodles and broccoli and bellpeppers
I like the mix of the vegetables. they blend well with the chicken. The smell and taste of this recipe was wonderful
I learned that the pasta water has nutrients and you should keep it to add to your noodles at the end so they are not dry!
I learned soy sauce burns fast….
i learned that you need to make sure you cut the chicken right or it will not cook right
I learned to save one cup of pasta water to cook in with the noodles and veggies.
I learned that you use half of the chili paste and sesame oil with the chicken and veggies.
I learned that it’s important to butterfly the chicken breasts before cooking them because they will be thinner and even cook faster!
I learned that you add one red bell pepper cut into strips.
i learned how to butterfly the chicken.
i learned that the chili-garlic sauce burns really quickly!!
I learned how to butterfly chicken, it actually wasn’t as bad as I thought it would be!
I learned how to butterfly chicken and I used chili paste for the first time.
I learned how to butterfly chicken.
DONT PUT TO MUCH GINGER…UNLESS YOU LIKE IT SUPER SPICEY
I learned that ginger is a very spicy ingredient and when putting to much it makes the dish to spicy.