Asian Chicken Thigh Strips - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

134 g / 4.7 oz

Ingredients

	Metric	Imperial
Chicken Thigh Strips, Grilled and Ready	1.8 Kg	4 Lbs
Canola Oil	30 mL	2 Tbsp
Onions, Fresh, diced	200 g	7 oz
Green Peppers, sliced	250 g	8.8 oz
Red Peppers, sliced	250 g	8.8 oz
Ginger, Fresh, minced	20 g	2/3 oz
Soy Sauce, reduced sodium	90 mL	3 Fl oz
Orange Juice	500 mL	2.1 cups
Constarch	45 mL	3 Tbsp
Water	45 mL	3 Tbsp
Ginger, ground	10 g	1/3 oz
Lemon Juice	90 mL	3 fl oz

Defrost Chicken Thigh Strips in the refrigerator overnight. On the stove top, preheat a large pot and add canola oil, onions, green and red peppers and fresh ginger. Saute vegetables until tender. Set aside.
In a separate pan, combine the soy sauce, orange juice, lemon juice and ground ginger. Heat to a simmer. In a small bowl, combine the cornstarch and water to form a slurry. Pour into the simmering juice and thicken sauce. In large hotel pans, combine the vegetables, chicken and sauce, Cover pan(s) with foil and bake in a preheated 350 F oven for 20 minutes or until the chicken has reached an internal temperature of 165 F (74 C).

Garnish with finely chopped green onions. Serve with steamed rice and stir fry vegetables (not included in nutritional analysis).