Abbot’s Butcher Chicken and Vegetables

This recipe was developed by Chef Herlan Manurung at RIT during one of our product trainings.

Servings: 4
Serving size: 1 cup

Ingredients

8 oz. Abbot’s Butcher chopped chicken
4 oz. Napa cabbage
2 oz. mushrooms, sliced
2 oz. broccoli florets
2 oz. carrots, shredded
2 oz. baby corn
2 cups water
1/2 tsp. ginger, minced
1/4 tsp. vegetable base
1/4 tsp. tamari soy sauce, gluten-free
2 oz. cornstarch slurry
1 Tbsp. canola oil
1 tsp. garlic, chopped
1/4 tsp. ground black pepper

Preparation

1. Mix water and vegetable base, and set aside.
2. Heat a medium-sized pan over medium heat.
3. Pour in oil and heat for 20 seconds.
4. Sauté garlic and Abbot’s Butcher chicken for 2 minutes. Add vegetables, and stir until fully combined. Continue sautéing for another minute.
5. Pour in water mixture, and heat until the mixture has reached an internal temperature of 165 degrees.
6. Reduce heat, and pour in slurry. Keep the mixture over heat until the sauce has thickened.
7. Once fully thickened, serve over a plate of cooked white rice.
8. Enjoy!