How ChatGPT turned unusual produce into a family hit

The big picture: I took a picture of my order from Specialty Produce and asked ChatGPT what I could make out of it.

• AI considered my dragon tongue beans, purslane, rainbow chard, honeydew radishes and other veggies I'd never seen before.
• The robot came up with a few suggested recipes, but I opted for a stir-fry that used the bulk of the ingredients.

AI told me what I could definitely include and what I should leave out.

• Then it made a full recipe with a honey and garlic sauce.

In the end, the stir fry was not just edible, my family loved it and asked to have it again.

The recipe:

INGREDIENTS

• 1 pound boneless chicken breast or thigh, thinly sliced

• 4 tablespoons soy sauce, divided

• 1 tablespoon cornstarch

• 1 American eggplant, cut into 3/4-inch cubes

• 1 cup dragon tongue beans, trimmed and halved

• 1 cup asparagus, cut into 1.5-inch pieces

• 4 honeydew radishes, thinly sliced

• 1 cup rainbow chard, stems and leaves separated, chopped

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon honey

• 1 Ojai pixie tangerine, zested and juiced

• 3 tablespoons neutral oil (avocado or vegetable), divided

STEPS

1. Marinate the chicken: Toss the sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let sit for 10-15 minutes while you prep the vegetables.

2. Make the sauce: In a small bowl, whisk together the remaining soy sauce, 4 garlic cloves, minced, 1 tablespoon fresh ginger, grated, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon honey, and the zest and juice from 1 Ojai pixie tangerine, zested and juiced. Set aside.

3. Sear the chicken: Heat 1.5 tablespoon neutral oil (avocado or vegetable), divided in a large wok or skillet over high heat. Add the chicken in a single layer and sear until golden and just cooked through, about 3-4 minutes. Remove to a plate.

4. Cook the eggplant: Add another 1.5 tablespoon oil to the pan. Add 1 American eggplant, cut into 3/4-inch cubes and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes.

5. Add the hearty vegetables: Add 1 cup dragon tongue beans, trimmed and halved, 1 cup asparagus, cut into 1.5-inch pieces, 4 honeydew radishes, thinly sliced, and the chard stems from 1 cup rainbow chard, stems and leaves separated, chopped. Stir-fry for 3-4 minutes until crisp-tender.

6. Wilt the greens and combine: Return the chicken to the pan along with the chard leaves. Pour in the sauce and toss everything together for 1-2 minutes until the sauce thickens slightly and coats everything, and the greens wilt.

7. Finish and serve: Remove from heat, taste and adjust with a little extra soy or tangerine juice if needed. Garnish with 1 teaspoon toasted sesame seeds, for garnish and 1 green onion, sliced, for garnish. Serve hot over rice.

Serves 4, Prep time 15 minutes, Cooking time 15 minutes