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Supermarket Hot Deli Program
MBE Certified by the Southern California Minority Business
Development Council
Food
Brokers and
Distributors Wanted
email:
Sales@starportfoods.com
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Starport Foods
Chicken and Broccoli Rice Bowl
Asian Food Chinese Stir fry
Rice Bowl Recipe
Stir-fry
recipe by Chef David Tsang
Chicken
breast, broccoli, onions and sweet bell peppers in Starport Foods Classic Wok
Sauce with
shiitake mushrooms over Rice
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Single Serving Ingredient List:
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1/3 C. |
Classic Wok Sauce
(Starport 520) |
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3 oz.
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Chicken, breast, sliced 1.5" x .5”
thick marinated & velvetized. |
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1 C. |
Broccoli florets (3 oz) |
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1/2 C. |
Onions, sliced 1/4" strips (1 oz.)
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1/4
C. |
Red bell peppers,
sliced 1/4 x 1 (1oz.)
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2
tsp. |
Garlic/ginger mix |
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8
oz. |
Hot steamed rice |
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1 Tbsp. |
Oil |
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Instructions:
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Heat wok, add oil and onions, stir-fry 10 seconds then add
garlic/ginger mix.
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Stir-fry 30 seconds, add velvetized chicken and red bell
peppers.
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Stir-fry 1 minutes add
Classic Wok Sauce stir-fry until steaming hot, remove and place on
top of hot steamed rice.
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May be garnished with chopped green onions.
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Chicken Marinade & Velvetization:
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Marinate sliced chicken: 10 lbs. with 1-1/4 C.
Marinade Seasoning
(Starport 356), 1-1/4 C. water and 1 C. oil for 30 minutes or more. Cover
and refrigerate.
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To “velvetize” marinated
chicken, blanch in hot oil, 350 F. in 2 lb. batches until chicken color changes
with internal temperature about 170 F. remove when cool, cover and
refrigerate.
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 For
selected RETAIL products,
SHOP ON-LINE at:
www.starportgourmet.com
Starport Foods
Products are available from selected foodservice distributors or Direct Sales
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