Chicken Sesame Stir Fry - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

198 g / 6.9 oz

Ingredients

	Metric	Imperial
Chicken Thigh Strips	2.25 Kg	5 Lbs
Red Bell Peppers, diced, frozen	200 g	7 oz
Cabbage, shredded, Coleslaw mix	285 g	10 oz
Canola Oil	30 mL	2 Tbsp
Rice Wine Vinegar	150 mL	5 Fl oz
Udon Noodles, fresh	800 g	1.75 Lbs
Water	1 L	4.2 cups
Basil, fresh, shredded	115 mL	4 Fl oz
Sesame Oil	150 mL	5 Fl oz
Sesame Seeds, toasted	60 g	2 oz
Black Pepper	10 mL	2 tsp

Ensure that the chicken thigh strips are defrosted fully. The seasoning will stick and cook more evenly. Cook this recipe in batches or closer to meal service.
In a large heavy bottomed pot over medium heat, add the canola oil and saute the cabbage and red bell peppers for 5-7 minutes, stirring occasionally.
Add the chicken thigh strips, udon noodles, water, vinegar and black pepper. Stir fry the mixture for 5-7 minutes, stirring gently occasionally. Ensure that the chicken reaches an internal temperature of 165 F (74 C).
Just prior to service finish the dish by adding the fresh basil, sesame seed oil, and toasted sesame seeds for garnish.

Serve with steamed rice pilaf (nutritional analysis not included).