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Asian Chicken with Ginger Stir-Fry Vegetables
October 31, 2007
2 Min Read
Yield: 12 servings.
12 Tyson® All Natural ™ Chicken Breast Filets, uncooked, frozen, 5-ounce
Poaching Liquid:
8 cups chicken broth, commercially prepared
¼ cup celery, fresh, large dice
1 Tbsp. sesame oil
1 tsp. Chinese 5-spice seasoning, commercially prepared
ginger tamari sauce:
1 cup tamari soy sauce, commercially prepared
1 tsp. ginger, fresh, minced
1 tsp. cornstarch
3 Tbsp. peanut oil
3 Tbsp. sesame oil
4 cups broccoli florets, fresh, cut into bite-sized pieces
4 cups orange and yellow bell peppers, fresh, julienne
3 cups onions, fresh, julienne
2 cups baby carrots, diagonallysliced
2 cups asparagus, fresh, diagonallysliced
2 Tbsp. garlic, fresh, minced, as needed, chicken broth, commercially prepared (optional)
4 cups spinach leaves, fresh, chiffonade
12 cups brown and wild rice blend, commercially prepared according to package directions, warm
Slack chicken in cooler between 32° and 36°F prior to use. Combine poaching liquid ingredients in stock pot: chicken broth, celery, sesame oil, and Chinese 5- spice seasoning. Add thawed chicken and poach over low heat for six to eight minutes or until chicken is no longer pink. Remove from liquid. Keep warm above 140°F.
For ginger tamari sauce: combine tamari soy sauce, ginger, and cornstarch in saucepan. Whisk to blend. Bring to a boil; reduce heat and simmer for one minute. Remove from heat; reserve.
In a large skillet or braising pan over medium- high heat, heat the peanut oil and sesame oil. Add broccoli, bell peppers, onions, baby carrots, asparagus, and garlic to oil. Stir-fry for 10 to 12 minutes or until tender crisp. Add chicken broth, as needed, to steam vegetables. And spinach leaves to skillet and stir-fry for one minute. Remove from heat and transfer to a steam table pan. Keep warm.
To assemble single serving: Portion 1 cup of rice on plate; top with 1 cup vegetables. Diagonal-slice one chicken filet and fan it over the vegetables. Drizzle 1 tablespoon tamari sauce over the top
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