| Ingredient |
Quantity |
Method |
|
|
|
Cover the diced chicken thigh meat completely and slack in the cooler between 32° and 36°F prior to use.
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Chile-Garlic Stir-Fried Chicken - (Approximate Yield: 42 oz., 12 each 3 1/2 oz. portions)
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Chile-Garlic Stir-Fried Chicken
1. Combine the diced chicken, chile garlic sauce, brown sugar, cayenne pepper, and salt in a bowl; toss to coat.
2. Heat the vegetable oil and sesame oil in a wok or sauté pan over medium-high heat. Add the seasoned chicken and sauté for 8 to 10 minutes or until the internal temperature reaches 165°F.
3. Transfer to another container. Cover and hold hot above 135°F. |
Ginger-Sesame Sauce - (Approximate Yield: 24 oz., 12 each 2 oz. portions)
|
|
Water warm
|
4 oz |
|
|
Vegetable oil
|
2-1/4 oz |
|
|
Tahini paste commercially prepared Roland
|
3-1/2 oz |
|
|
Peanut butter creamy
|
3-1/2 oz |
|
|
Soy sauce
|
2-1/2 oz |
|
|
Ginger fresh grated
|
1-1/2 oz |
|
|
Honey
|
2-1/2 oz |
|
|
Dry sherry
|
1-1/4 oz |
|
|
Sherry Vinegar
|
1-1/4 oz |
|
|
Garlic fresh minced
|
2 tbsps |
|
|
Sesame oil
|
2 tbsps |
|
|
Cayenne pepper ground
|
1/2 tsp |
|
|
Ginger-Sesame Sauce
1. Combine the water, vegetable oil, tahini paste, peanut butter, soy sauce, ginger, honey, dry sherry, sherry vinegar, garlic, sesame oil, and ground cayenne pepper in a blender; blend until smooth.
2. Transfer to another container. Cover and hold at or below 40°F. |
Sesame-Scented Noodles - (Approximate Yield: 72 oz., 12 each 6 oz. portions)
|
|
Chinese egg noodles cooked drained
|
4-1/2 lbs |
|
|
Sesame oil
|
2 oz |
|
|
Soy sauce
|
2 tbsps |
|
|
Sesame-Scented Noodles
1. Combine the egg noodles, sesame oil, and soy sauce in a bowl; toss to coat.
2. Cover and hold hot above 135°F. |
To Assemble
|
|
Vegetable oil
|
2 tbsps |
|
|
Sesame oil
|
2 tbsps |
|
|
Carrots fresh shredded
|
6 oz |
|
|
Bell peppers tricolor fresh large dice
|
12 oz |
|
|
Onion red fresh large dice
|
6 oz |
|
|
Snow peas fresh
|
6 oz |
|
|
Mung bean sprouts fresh
|
3 oz |
|
|
Kosher salt
|
1 tsp |
|
|
To Assemble a Single Serving
1. Heat 1/2 teaspoon each of the vegetable oil and sesame oil in a wok or sauté pan over medium-high heat. Add 1/2 ounce of the shredded carrots, 1 ounce of the bell peppers, 1/2 ounce of the onion, 1/2 ounce of the snow peas, 1/4 ounce of the bean sprouts, and 1/16 teaspoon of the salt; sauté 3 to 4 minutes or until vegetables are tender-crisp.
2. Add 2 ounces of the ginger-sesame sauce (see recipe) and 3 1/2 ounces of the chile-garlic stir-fried chicken (see recipe); stir fry an additional 2 minutes. Reserve.
3. Arrange 6 ounces of the sesame-scented noodles (see recipe) on a plate.
4. Top with the reserved chile-garlic stir-fried chicken and vegetable blend. |
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Serving size: 13 1/2 ounces
|
|
Build-at-a-Glance
1/2 tsp. Vegetable oil
1/2 tsp. Sesame oil
1/2 oz. Carrots
1 oz. Bell peppers
1/2 oz. Red onion
1/2 oz. Snow peas
1/4 oz. Bean sprouts
1/16 tsp. Salt
2 oz. Ginger-sesame sauce
3 1/2 oz. Chile-garlic stir-fried chicken
6 oz. Sesame-scented noodles |
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Nutrition Facts
-
Serving Size:
(409g)
- Servings Per Container:
- Amount Per Serving
- Calories
670
Calories from Fat
330
% Daily Value*
-
57%
Total Fat
37g
-
37
%Cholesterol
110
mg
-
77
%Sodium
1850
mg
-
21
%Total Carbohydrate
62
-
Vitamin C
80
%Vitamin A
70
%
Iron
25
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.