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Food & Dining // Heart-y Chef
Diana Helfand

Kaiser Chef Fontanilla’s Super Stir-fry

Chef Steve Fontanilla brings more than 30 years of food service experience to his new role as executive chef at Kaiser Permanente Moanalua. He is a self-described “old-school” cook with a philosophy of treating customers like family.

Fontanilla comes to Kaiser Permanente from the U.S. Navy. He recently retired after serving 26 years in many prestigious culinary roles, including personal chef to the Secretary of the Navy and executive chef of the U.S.

Pacific Command at Camp Smith. In his lengthy and illustrious military career, he’s served some of the country’s top brass, including Gen. Colin Powell, Dick Cheney and Secretary of State Hillary Clinton.

He’s rising to a new challenge of accommodating the restricted diets of some patients by working hand-in-hand with a nutritionist to improve food quality, food service and the overall patient experience by becoming the first hospital in the state to provide made-to-order room service for patients. Patients will enjoy made-to-order meals delivered to their room hot and fresh. The new program aims to improve patient satisfaction and increase nutritional intake by allowing individuals to control meal preferences and timing. Another major benefit of the program will be cost savings from eliminating wasted and uneaten food.

A brand-new menu is just part of the transformation that has taken place at Moanalua Medical Center. The kitchen has been completely renovated and workers are sporting new uniforms.

Chef Fontanilla has graciously given me this recipe to share with MidWeek readers.

Broccoli is low in calories and rich in fiber, minerals, antioxidants and vitamins. Fresh broccoli heads are an excellent source of folates. Studies have shown that the phyto-nutrients in broccoli help in protecting us from prostate, breast, colon, urinary bladder and pancreatic cancers.

ASIAN STIR-FRY
CHICKEN

* 6 chicken breasts, sliced
* 1 1/2 cups broccoli, cut into bite-size pieces
* 1 1/2 cups carrots, sliced on the bias
* 1 1/2 cups red bellpepper, sliced length wise into 1/4-inch-thick pieces
* 1 1/2 cups yellowonions, sliced length wise into 1/4-inch-thick pieces
* 1/2 cup sliced waterchestnuts
* 1/4 cup olive oil
* 1/2 cup Ken’s Lite Asian Sesame with Ginger & Soy Dressing
* 2 tablespoons water
* For low-iodine diet, use 2 teaspoons plain saltinstead of dressing

Heat skillet on medium-high. Cook chicken until chicken is lightly browned; add carrots and onions. Sauté for 30 seconds; add remaining vegetables (broccoli, peppers and water chestnuts). Sauté for another 30 seconds.

Add dressing or salt, and water. Cook and stir until chicken and vegetables are al dente. Serve with white or brown rice.

Makes six 8-ounce servings.

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