Sesame Chicken K-8

Instructions

Pre-Preparation

Recipe source: Live Well

Cabbage thin sliced yields 87%
Broccoli small florets yields 81%
Carrots thin 1/2 moons yield 79%

1. Thinly slice cabbage.
2. Chop broccoli into small florets.
3. Thinly slice carrots into 1/2 moons.
4. Mince garlic.

Preparation

For the sauce:
1. In stockpot, heat sesame oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes.
2. Add first water ingredient, chicken base, vinegar, soy sauce, sriracha, black pepper, and sugar. Combine and simmer 30 minutes, stirring occasionally.
3. If freezing, stop here. Properly cool the sauce (down to 70 degrees F in 2 hours and down to or below 41 degrees F in 4 hours).
4. Heat sauce to 190-200 degrees F.
5. In a separate bowl, create slurry by whisking together cornstarch and cold water (second water amount). Add to sauce and whisk constantly until smooth, at least 2 minutes. It should stream off the tip of a spoon like light syrup. Do not boil.
6. Adjust seasonings to taste. The sauce should be spicy.

For the bowl:
1. Cook brown rice and third water amount in steamer for about 20 minutes.
2. Steam chicken for 15-20 minutes or to internal temperature of 165 degrees is reached.
3. Toast sesame seeds by heating a pan on high, adding seeds and swirling vigorously for about 1-3 minutes until fragrant (will turn slightly tan). Alternatively, roast on a sheet pan in a 350 degree oven, mixing regularly, 5+ minutes.

For the vegetables:
1. In a perforated pan, steam the cabbage until al dente, about 10 minutes.
2. Likewise, steam the broccoli and carrots, in separate perforated pans, until al dente, about 10 minutes. Otherwise, blanch in boiling water.
3. Cover and hot hold all vegetables at or above 140 degrees.

For service:
1. Combine all ingredients together: Rice, chicken, toasted sesame seeds, sauce, and vegetables.

Serving

Serving = 1 cup (8oz.)