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Family Reach Sponsors Celebrity Chef Cooking Demo for Oncology Families

Tsai, a celebrity chef and Family Reach Chef ambassador, cooked with pediatric oncology patients and families.
Tsai, a celebrity chef and Family Reach Chef ambassador, cooked with pediatric oncology patients and families.

Patients and families from the Center of Cancer and Blood Disorders enjoyed a star-studded cooking demo at the hospital on April 1.

The event was sponsored by Family Reach, a non-profit organization that provides financial relief and emotional support to families fighting pediatric cancer. Burn Notice star and Denver-resident Jeffrey Donovan invited Chef Ming Tsai, a celebrity chef and Family Reach Chef ambassador, local Chef Troy Guard, Denver Broncos Wide Receiver Wes Welker and Texas Offensive Tackle Ryan Harris to cook with pediatric oncology patients and families.

Each patient left with autographs, a Pillow Pet, great memories and a full tummy. The Chicken & Vegetable Stir Fry Pockets made by the chefs, with help from Wes, Ryan, Jeffrey and a patient, were a big hit!

Here's the recipe:

Recipe for: Chicken & Vegetable Stir-Fry Pockets

Serves 4

Kosher salt

6 tablespoons grapeseed or canola oil

1½ pounds boneless, skinless chicken breasts, cut across the width into 1/3 - inch strips

3 tablespoons minced garlic

2 tablespoons minced ginger

1 bunch scallions, white and green parts, cut into 1-inch lengths

1/4 cup Wan Ja Shan Organic Shiitake Stir-Fry Sauce (gluten free)

Juice of 2 limes

2 small bell peppers, red and yellow, cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 small head cabbage, thinly sliced

1 package of 6" whole wheat pita bread

1. Heat wok over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until the chicken is cooked through, about 6 minutes. Transfer the chicken to a plate.

2. Add the remaining 2 tablespoons oil to the wok, swirl, and when hot, add the garlic, ginger and scallions. Stir-fry until soft, about 1 minute. Add the stir-fry sauce, deglaze the wok, and add the lime juice. Simmer until the liquid is reduced by one quarter, about 30 seconds. Return the chicken with any juice in the plate to the wok and add peppers and zucchini. and heat through, about 2 minutes.

3. Create pita pockets by slicing off approximately 1-inch from the side of each piece then gently reaching inside to separate the layers. Spoon the hot mixture into each pocket. Top with cabbage slices.