| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use.
Coarse-chop thawed chicken into random 1-inch pieces. Cover and chill below 40°F to hold. |
|
|
Asian Chile Soy Sauce
|
|
|
|
Soy sauce
|
3 cups |
|
|
Asian garlic chile sauce commercially prepared
|
1/4 cup |
|
|
Combine in bowl and whisk to blend. Cover and chill to hold. |
|
|
Ginger Stir Fried Vegetables
|
|
|
|
Peanut oil
|
2 tbsps |
|
|
Sesame oil
|
1 tbsp |
|
|
Carrots fresh shredded
|
12 oz |
|
|
Snow peas fresh diagonal sliced
|
12 oz |
|
|
Red cabbage fresh shredded
|
12 oz |
|
|
Green onions fresh diagonal sliced
|
6 oz |
|
|
Garlic fresh minced
|
1-1/2 oz |
|
|
Ginger ground refrigerated
|
1-1/2 tbsps |
|
|
Heat oils in large skillet; add vegetables and stir-fry over high heat for 3 to 4 minutes or until tender-crisp. Reserve. |
|
|
Peanut oil
|
2 tbsps |
|
|
Garlic fresh minced
|
1 oz |
|
|
Heat oil in large skillet over medium heat; add vegetables, garlic, ginger, and reserved chicken. Stir-fry over medium heat for 3 to 4 minutes or until chicken reaches internal temperature of 140°F for 15 seconds. |
|
|
Stir fry sauce commercially prepared
|
1-1/2 cups |
|
|
Add to skillet and stir to blend; heat 2 minutes or until fully heated.
Combine chicken and vegetable stir-fry blend in hotel pan and stir to blend. Keep warm above 140°F. |
|
|
Boston lettuce leaves fresh
|
3 lbs |
|
|
Thai peanut sauce commercially prepared warm
|
3 cups |
|
|
Roasted peanuts chopped
|
1/4 cup |
|
|
Saifun noodles deep fried optional
|
6 oz |
|
|
To assemble each plate: Place 8 lettuce leaves on plate. Portion ¼ cup each soy sauce and peanut sauce in ramekins and arrange on plate. Sprinkle 1 teaspoon peanuts over peanut sauce. Arrange 10 ounces chicken/vegetable blend on plate.
Garnish plate with ½ ounce noodles, if desired. |
|
Nutrition Facts
-
Serving Size:
(145g)
- Servings Per Container:
- Amount Per Serving
- Calories
160
Calories from Fat
70
% Daily Value*
-
12%
Total Fat
8g
-
7
%Cholesterol
20
mg
-
73
%Sodium
1760
mg
-
4
%Total Carbohydrate
13
-
Vitamin C
20
%Vitamin A
45
%
Iron
8
%Calcium
4
%
* 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.