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Chef Recipe: Ryan Vargas, Emeril’s Tchoup Chop

Featured Dish: Huli Huli Chicken with Stir-Fried Sunburst Squash, Haricot Verts and Wax Beans

If you’re a fan of Emeril’s Tchoup Chop, one of Emeril Lagasse’s two restaurants at Universal Orlando, then you’re also a fan of Chef Ryan Vargas, known as the culinary master’s “right-hand chef” at the popular eatery. This month, Chef Ryan gives us a sneak peek at a dish he’ll soon be introducing at the Tchoup Chop—and you can start feeding your family with it tonight.

Huli Huli Chicken


6 chicken breasts

1/4 cup Worcestershire sauce

3/4 cup ketchup

1/4 cup sherry wine

1/4 cup honey

1/2 cup soy sauce

1/2 cup brown sugar

1 cup pineapple juice

2 tbsp. garlic, minced

2 tbsp. ginger, minced

Salt to taste

Black pepper to taste


1. Place all of the ingredients into a bowl except for the chicken. Season and mix well. Let sauce/marinade sit for 30 minutes. Add chicken breast into sauce/marinade, and let it marinate for two hours.

2. Grill chicken 8-10 minutes on each side depending on the thickness of pieces.

Stir-Fried Sunburst Squash, Haricot Verts and Wax Beans


1/2 lb. sunburst squash, cut in half

1/2 lb. haricot verts

1/2 lb. wax beans

1 tbsp. shallots, sliced

2 tsp. garlic, minced

1 tsp. ginger, minced

1 tbsp. canola oil

1 tsp. sesame oil

Salt to taste

Black pepper to taste


Preheat wok or skillet on medium-high heat. Place canola and sesame oil into the preheated pan, and give it a swirl to evenly coat the bottom of the pan. Add in the sunburst squash, haricot verts, wax beans, shallots, garlic and ginger. Stir fry for 3-5 minutes and season with salt and pepper.

Named after the home of Emeril’s flagship restaurant, New Orleans’ Tchoupitoulas Street, Emeril’s Tchoup Chop offers the tastes of the Pacific Seas and is located at Universal’s Loews Royal Pacific Resort. For reservations, call (407) 503-2467, and visit for details on all of Emeril’s eateries.