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3 Simple Menu Ideations with Asian Influences
Today’s young consumers have come to expect the unexpected, and bold Asian flavors are a departure from the norm.
August 31, 2016
2 Min Read
Sponsored by Tyson Foods, Inc.
Of all ethnic options, Asian-influenced cuisine scores highest among Generation Z, according to Datassential CPP Generations (2015/2016). Today’s young consumers have come to expect the unexpected, and bold Asian flavors are a departure from the norm. Welcome students back to school with the flavors kids crave following these simple, delicious menu ideas.
Teriyaki Chicken Flatbread
Add savory Asian flavors to a familiar platform by topping an artisan flatbread with grilled teriyaki glazed chicken strips, fire roasted peppers and onions, pineapple tidbits and shredded pepper jack cheese.
Ingredients
6.62 oz. FC Dark Meat Teriyaki Strips with Teriyaki Sauce
1 whole grain flatbread crust, 6- x 13-in. size
2 oz. pineapple tidbits, drained
4 oz. pepper & onion strips
2 oz. low-fat pepper jack cheese, shredded
Instructions
Place flatbread on a clean sheet pan lined with parchment paper.
Evenly distribute the prepared teriyaki strips, pineapple chunks and pepper and onions strips on the crust.
Lightly sprinkle shredded pepper jack cheese over the flatbread.
Bake in a preheated 350°F oven for 6-8 minutes or until the cheese is melted and a bubbly golden color.
Using a sharp knife or pizza cutter, cut the flatbread in half and serve one 1/2 flatbread per person.
Asian Tangerine Chicken Salad
“Lettuce” treat you to a sweet Asian-style tangerine glaze with crispy battered chicken bites tossed in a fresh salad with fresh mandarin oranges.
Ingredients
5 oz. FC Whole Grain Chicken Chunks with Tangerine Sauce
1 ¼ oz. romaine lettuce, shredded ¼-in.
3/4 oz. baby spinach
1 ¼ oz. coleslaw blended vegetables (carrots, purple and green cabbage; small shred)
5 mandarin orange segments
3/4 oz. edamame, shelled
2 oz. fat-free sesame ginger dressing
Instructions
In a salad bowl, place shredded romaine lettuce and baby spinach.
Top with the coleslaw blend.
Garnish with tangerine segments and shelled edamame beans.
Place 5 oz. of the tangerine chicken on top and serve salad immediately.
Serve with a fat-free sesame ginger or other Asian inspired flavored dressing.
Tangerine Chicken Stir-Fry
Serve this bold and delicious tangerine glazed chicken alongside brown rice with an Asian- inspired vegetable medley stir-fried in an orange-ginger-soy sauce.
Ingredients
5 oz. FC Whole Grain Chicken Chunks with Tangerine Sauce
1 tbsp. orange-ginger-soy stir fry sauce (see recipe below)
3 oz. Asian-inspired IQF vegetable blend
2 oz. brown rice, cooked
1/2 tbsp. thinly sliced scallions
3/4 oz. edamame, shelled
2 oz. fat-free sesame ginger dressing
Instructions
Prepare the orange-ginger-soy stir-fry sauce the day according to recipe directions.
Stir fry vegetable blend in prepared orange-ginger-soy sauce.
Place cooked brown rice in the bottom of the bowl and top with the stir-fried vegetable blend. Drizzle with extra orange-ginger-soy stir-fry sauce.
Top with the sauced tangerine chicken and serve.
Orange-Ginger-Soy Stir-Fry Sauce
Ingredients
1 oz. low-sugar orange juice
4 oz. mandarin orange segments
3 oz. lower sodium soy sauce
2 oz. ginger puree
1/2 oz. garlic, minced
1/4 oz. Sriracha sauce
Instructions
Using a wire whisk, stir to blend all the ingredients for 30 seconds.
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