talkshoplive is heading to the kitchen! Today, the groundbreaking livestream commerce platform announced that on Thursday, June 10 at 7pm ET, Bon Appétit Test Kitchen Director Chris Morocco will join the platform for a LIVE cooking demonstration. He will show guests how to whip up his Chicken and Green Bean Stir-Fry. Throughout the episode, viewers will have the opportunity to purchase a discounted print subscription, as well as a Bon Appétit wine key and t-shirts in a variety of sizes and colors.
Chris Morocco is the Test Kitchen Director at Bon Appétit where he oversees the Food Department staff along with all recipe content. He regularly appears in the brand’s videos, including hosting the show “Reverse Engineering.” Prior to joining Bon Appétit, Chris held editorial positions at Real Simple and Vogue and completed his culinary education at the French Culinary Institute.
“We are thrilled to be partnering with Bon Appétit to launch their talkshoplive channel,” said talkshoplive CEO and co-founder Bryan Moore. “As media adopts live commerce, shoppable programming with the ability to purchase subscriptions and products without leaving the live video player is the future of where retail and entertainment meet. As food is one of the fastest growing verticals on talkshoplive, starting with Bon Appétit, a staple in culinary media, is the perfect fit.”
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“We are excited to work with talkshoplive to pilot an innovative new program that connects brand content directly to live audiences,” said Reggie Williams SVP, Global Consumer Revenue Condé Nast Entertainment. “Video Viewers can join in, cooking amazing recipes with our fan favorite talent, or just sit back and watch the magic happen–all while interacting with one another and their host chef.”
Ingredients
2 SERVINGS
2 garlic cloves, thinly sliced
1 Tbsp. soy sauce
1 Tbsp. white miso
1 tsp. curry powder
1 tsp. finely grated ginger
3 Tbsp. extra-virgin olive oil, divided
1 lb. skinless, boneless chicken breasts
Kosher salt
¼ tsp. sugar
12 oz. trimmed string beans, sugar snap peas, and/or snow peas
½ cup fresh or frozen baby peas, thawed
2 scallions, thinly sliced
Preparation
Step 1
Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tbsp. oil in a small bowl; set aside.
Step 2
Slice chicken breasts crosswise into ½”-thick strips. Season with salt and sprinkle with sugar. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook chicken in a single layer, undisturbed, until well browned, 2–3 minutes. Turn and continue to cook just until exterior of chicken is opaque (it won’t be cooked through and the second side won’t get much if any color, and that is fine!), about 30 seconds longer. Transfer to a plate.
Step 3
Cook beans and remaining 1 Tbsp. oil in same skillet over medium-high heat, tossing often, until beans are bright green and lightly charred in spots, about 2 minutes. Transfer to plate with chicken. Reduce heat to medium. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic softens, about 1 minute. Add peas and ½ cup water. Return chicken and beans to skillet and cook, tossing occasionally, until sauce is reduced by more than half and thickens, 2–3 minutes.
Step 4
Transfer chicken and vegetables to a platter. Top with scallions.
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