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Supermarket Hot Deli Program
MBE Certified by the Southern California Minority Business
Development Council
Info Request:
Sales@starportfoods.com
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Starport Foods
Chicken and Broccoli Rice Bowl Recipe
Asian Food Chinese Stir fry
Recipe by Chef David Tsang
Chicken
breast stir fried with broccoli, onions and sweet bell peppers in Starport Foods Classic Wok
Stir Fry Sauce with
shiitake mushrooms.
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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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