Tempura Battered Chicken Stir-fry

Submitted by Pilgrim`s Pride FoodService

by C&RB Staff (editor@clubandresortbusiness.com)
December 2007
 

Yield: 6-8 servings

Amt Ingredient
1/4 cup olive oil
1/4 cup broccoli flowerets
1/4 cup sliced onion
1/4 cup carrots
1/4 cup bell peppers
1/4 cup yellow squash
1/4 cup zucchini
1/4 cup snow peas
1/4 cup sliced mushrooms
1/4 cup baby corn
1/4 cup bok choy
3 tbsp. favorite spices
1 bag Pierce Chicken® Tempura Battered Chicken chunks
2 cups cooked rice
to taste salt and freshly ground black pepper
to taste freshly chopped herbs
for garnish orange zest or slices

Procedure:
• Preheat wok and add 1/4-cup olive oil over medium heat.
• Prepare broccoli, onions, carrots, peppers, squash and zucchini by cutting into fourths. Add to the wok and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy—also cut into fourths—and do the same. Season.
• Prepare Pierce Chicken® Tempura Chicken with one of the three authentic sauces by following the manufacturer’s directions.
• Add chicken to the wok.
• Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste.
• Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices.