“Asian cuisine: 84% of consumers say they would order dishes made with Chinese flavors and ingredients, 53% would order Thai, and 50% would try Japanese dishes.”
Technomic, Market Intelligence Report: Asian, 2014.
Pierce Chicken® Skinny Dip’n Chik’nTM Naked Boneless Wings stir-fried with fresh garlic, edamame, carrot chips, bok choy and water chestnuts tossed in a light sesame dressing and served over jasmine rice.
INGREDIENTS
Pierce Chicken® Skinny Dip’n Chik’n™ Naked Boneless Wings (Code #40052) | 7½ pounds (120 pieces) (Approx. 1½ bags) |
Vegetable oil | 3 cups |
Baby bok choy, quartered lengthwise | 24 whole heads |
Carrot chips, fresh, pre-cut | 3 pounds |
Edamame, frozen, shelled, thawed | 1 pound, 4 ounces |
Water chestnuts, sliced, drained | 3 cups |
Garlic, peeled, minced | ¾ cup |
Sesame dressing (recipe provided) | 1½ quarts |
Jasmine rice, cooked | 4 pounds, 8 ounces (24 cups) |
METHOD
To make one serving:
- Stir-fry 5 pieces Skinny Dip’n Chik’nTM Naked Boneless Wings in 2 tablespoons oil in a large wok or skillet for 5 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
- Add 4 pieces bok choy, ½ cup carrot chips, ¼ cup edamame, 2 tablespoons water chestnuts and 1½ teaspoons garlic. Stir-fry for 5 minutes or until vegetables are tender.
- Add ¼ cup sesame dressing; cook for 1 minute or until sauce is heated through.
- Place 1 cup jasmine rice on a serving plate; top with chicken stir-fry.
SESAME DRESSING
Rice wine vinegar | 1 cup |
Sesame oil | ¾ cup |
Honey | ¾ cup |
Spicy brown mustard | ¾ cup |
Soy sauce | ¾ cup |
White sesame seeds | 6 tablespoons |
Vegetable oil | 3 cups |
Makes 3 quarts:
- Combine the vinegar, sesame oil, honey, mustard, soy sauce and sesame seeds in a large bowl.
- Drizzle with vegetable oil, whisking until emulsified.