Spicy Teriyaki Rice Bowl
Sautéed mixed vegetables and Gold Kist Chicken  Whole Grain Breaded Chicken Smackers (110452) in a spicy Teriyaki glaze, served over brown rice.

Refer to package label for preparation instructions

28 Pounds
Soy sauce
3 Quarts
3 Gallons
Garlic, ground
1 Cup
Ginger, ground
1 Cup
1 Cup
3 Quarts
Sriracha (optional)
2 Cups
Vegetable oil
1 Cup
Mixed vegetables, frozen
13 1/2 Pounds
Brown rice, cooked
33 Pounds

1.Preheat oven to 350˚F. Place chicken pieces on a sheet tray and cook for 10-12 minutes in a conventional oven or 6-8 minutes in a convection oven or until internal temperature reaches 165˚F.

2.In a large pot, bring the soy sauce, Mirin, ginger, and garlic to a boil, stirring regularly to prevent burning.

3.Lower pot temperature to medium. Dissolve cornstarch in water and add to the boiling mixture, stirring constantly until thickened. Add sriracha to taste.

4.In a tilt skillet, heat vegetable oil over medium-high heat. Add vegetable mixture and saute until cooked through.

5.Toss Smackers with Teriyaki sauce and vegetables. Serve over brown rice.

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