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Today: Watch the Kids’ “State Dinner” Live!

Posted by:

Kelly Miterko, Deputy Associate Director, Let's Move!

We are so excited the Kids’ “State Dinner” is finally here! Today, the fifty-five Healthy Lunchtime Challenge winners will arrive to the White House to attend the fourth annual Kids’ “State Dinner.” Tune in to see the event live from the White House!

We’ll be interviewing the kid chefs to learn about the inspiration behind their dishes, hearing remarks from the First Lady, and viewing a special performance by the cast of Disney’s Tony Award-winning hit musical, Aladdin. It is sure to be a fun day!

We hope you’ll watch and follow along on social media using #KidsStateDinner.

Tune in starting at 10:00 am to catch all the action as the winners arrive to the White House!

Hannah Foley, from Pennsylvania, and First Lady Michelle Obama pose for a photo at the Kids' State Dinner in the East Room of the White House, July 18, 2014. (Official White House Photo by Amanda Lucidon)

Want more from this year's Kids' "State Dinner?"

• View the list of 2015 Kids' "State Dinner" Winners and try out their delicious recipes!
• Go behind the scenes and check out the judging of this year’s Healthy Lunchtime Challenge

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Teriyaki Chicken with Cabbage Salad

Posted by:

Simone Harvey

“I first made this recipe when I was very little,” says Simone. “My mom and I would always make this dish together, but because my mom is a vegetarian we would make teriyaki tofu instead of teriyaki chicken. A favorite story about this dish is my mom helping me learn the dish at a young age, and saying it was ok if I made mistakes—just try again." - Simone Harvey, Age 10, Washington

Makes 4 Servings

Ingredients:

For the Teriyaki Chicken:

• ¼ cup low-sodium soy sauce
• 1 garlic clove, peeled and minced
• 2 tablespoons brown sugar
• 1 teaspoon honey
• ½ teaspoon ground ginger
• 2 skinless, boneless chicken breasts, thinly sliced
• 1 tablespoon olive oil

For the Cabbage Salad:

• ½ head green cabbage, shredded
• 1 peeled and shredded carrot
• 3 celery stalks, chopped
• 4 green onions (scallions), chopped
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds

Preparation:

1. To make the Teriyaki Chicken: In a large bowl, mix together the soy sauce, garlic, brown sugar, honey, ginger, and 1 cup cold water. Place the chicken slices into a large plastic bag with a seal, add the marinade, and seal the bag. Set in the refrigerator and marinate for at least 1 hour.
2. To make the Cabbage Slaw: In a large bowl, thoroughly combine the cabbage, carrots, celery, and green onions. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Drizzle over the slaw and toss thoroughly.
3. In a large sauté pan, heat the olive oil over medium-high heat. Add the chicken and sauté for about 8 minutes, or until cooked through. Serve with the slaw and sprinkle sesame seeds on top.

211 calories; 11g fat; 16g carbohydrates; 16g protein

Learn more about the Kids' "State Dinner"

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