198 g / 6.9 oz
Featured Maple Leaf Product: Fully Cooked Chicken Thigh Strips (64075)
|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 better when the chicken is fully defrosted. 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 pilaf (nutritional analysis not included).
Nutritional Info per 198 g / 6.9 oz
|Calories (56.7% from fat)||397 kcal|
|Saturated Fat||4.65 gm|
|Trans Fat||0.031 gm|
|Dietary Fiber||1.9 gm|
|Vitamin A||50 RE|
|Vitamin C||16 mg|