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