Full Recipe

Popcorn Chicken Stir Fry

Mild Popcorn Chicken 8/2.5# Ready To Cook

Popcorn chicken stir fry featuring crispy popcorn chicken tossed with vibrant vegetables and savory home-made stir-fry sauce. Served over fluffy rice or chewy soba noodles topped with sesame seeds and green onions.

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Recipe Preparation

Yield:
36 servings

Ingredients

  • 9 lb
    Pilgrim's® RTC Homestyle Popcorn 20#
  • 1 c
    Sesame oil
  • 1 c
    Sesame seeds
  • 3 c
    Broccoli florets
  • 3 c
    Carrot (shredded)
  • 2 c
    Bamboo shoots
  • 2 c
    Snap peas
  • 2 c
    Water chestnuts
  • 3 c
    Mushrooms
  • 3 c
    Bell peppers (Sliced)
  • 1 c
    Chicken broth
  • 1/2 c
    Soy sauce
  • 1/4 c
    Brown sugar
  • 1/4 c
    Rice vinegar
  • 1/4 c
    Hoisin sauce
  • 2 tbsp
    Chili flakes
  • 1 tbsp
    Lemon juice
  • 2 tbsp
    Corn starch
  • 1 tbsp
    Garlic (minced)
  • 1 tbsp
    Ginger (grated)
  • 1 c
    Mayonnaises
  • 1 tbsp
    Wasabi
  • 2 tsp
    Lime juice
  • 1 tsp
    Lime zest
  • 1/2 tsp
    Salt
  • 1 c
    Green onion (Bias Slices)
  • 10 qt
    Rice or Soba Noodles (cooked)

Method

  1. In a bowl add Chicken broth, soy sauce, brown sugar, rice vinegar, hoisin sauce, chili flakes, lemon juice, cornstarch, garlic, and ginger to a bowl and mix until all combined.

  2. In another bowl mix mayonnaise, wasabi, lime juice, lime zest, and salt together.

  3. In a large sauté pan add broccoli florets, carrots, bamboo shoots, snap peas, water chestnuts, mushrooms, and bell peppers and cook until softened and slightly browned.

  4. Once cooked add in sauce and cook until slightly reduced and sauce has thickened.

  5. Remove from heat and set aside.

  6. Fry popcorn according to box instructions or until reach 165°F internal.

  7. Toss 1 cup of sauced veggie mixture and 4 ounces of popcorn chicken. Serve over rice or Soba noodles and garnish with 1 tsp of sesame seeds, sesame oil, and green onions.

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