Korean Stir Fry

Lemongrass glazed pulled chicken stir-fried with soybeans, sugar snap peas, baby corn, red bell pepper and water chestnuts in a spicy glaze placed on top of a sweet carrot rice.

Korean Stir Fry

Korean Stir Fry K-12


23 portions

Korean Stir Fry

3 ¼ C (approx. 26 oz.)

Stir Fry Vegetables

1 ¼ C (approx. 11 oz.)

Carrot Rice

As Garnish

Cilantro, minced

As Garnish

Red Bell Pepper, micro diced

Carrot Rice

5 C (approx. 41 oz.)

Uncle Ben`s Whole Grain Instant Brown Rice, Fast & Natural

8 ½ C (approx. 70 oz.)


2 C (approx. 12 stems.)

Carrot, micro diced

Stir Fry Vegetables

12/2 lb.

Simplot Classic Vegetables, stir fry supreme 12/2 lb.

¼ C (approx. 1.19 oz.)

Vegetable Oil

¼ C (approx. 1.08 oz.)

Sesame Oil

¼ C (approx. 2.2 oz.)


4 Tbsp. (approx. 1.39 oz.)

Sriracha Sauce

¾ C (approx. 0.87 oz.)

Soy Sauce, light

Show ingredients


Korean Stir Fry

  1. Lay the cooked carrot rice (follow sub recipe) on the bottom of the plate.
  2. Place the stir-fried vegetables on top of the rice, followed by the tossed lemongrass chicken on top.
  3. Garnish with cilantro and red bell pepper.
  4. The ratio for a full serving is:
  • 1 C – Carrot rice
  • 1/3 C – Stir fry vegetables
  • 3.46 oz. – Thai Lemongrass Dark Meat Strips with sauce (NAI)
  • 1 Tbsp. – Red bell pepper and cilantro as garnish

Carrot Rice

  1. Mix the rice with water in a full-size hotel pan and cover with aluminum foil.
  2. Bake rice for approx. 35 minutes inside a pre-heated 350 oven until rice is cooked.
  3. Mix carrots with cooked rice, Cover and hold inside a hot box at 140 degrees until ready to serve, no longer than 4 hours.

Stir Fry Vegetables

  1. Mix the vegetable oil, sesame oil, honey, rice vinegar, sriracha, and soy sauce until smooth.
  2. Toss the vegetables in the sauce and bake at 350 degrees, mixing often until cooked (approx. 8 minutes).