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Asian Chicken Rice Bowl

asianchickenAs made at Prospect Point Elementary.

Chicken on the bone, 2-3 lbs
Rice, 3 cups
Carrots, julienne, 3 cups
Napa Cabbage, 1 head
Mandarin Oranges, 6-8
Onions, 1 large
Celery, 5 stalks
Cashews, 1 ½ cup

Sauce:
Ginger, 1 Tbsp minced
Garlic, 3 cloves pressed
Soy Sauce, 1/3 cup
Lime Juice, 1 lime
Orange juice, 1 orange
Rice Wine Vinegar, 3 Tbsp
Canola oil, ¼ cup
Sesame oil, 2 Tbsp
Honey, 1 tsp. or to taste
Pepper corns, fresh ground to taste

  • Boil chicken and vegetable trimmings (carrots, celery, onion) for one hour.  Remove chicken from the pot and allow it to cool. Remove the meat from the bone, chop to bite size pieces and store for later.  Strain broth and save for a soup or use it to cook the rice.
  • Meanwhile, cut the vegetables:  julienned carrots, chopped celery and onion, ribbon cut cabbage, mince garlic and ginger,
  • Toss and chill cabbage and carrots together for topping
  • Peel and segment mandarins
  • Cook Rice in reserved chicken stock (if desired) or in water,
  • Sautee Onion, celery and cashews in peanut oil or vegetable oil.
  • Mix all sauce ingredients together.  Pour half of the sauce over the reserved chicken.  The remainder can be added to each dish

To assemble...

  • Dish rice into a bowl.  Top with sautéed onion, celery and cashew, chicken, cabbage and carrots and mandarin slices
  • Top with extra sauce and enjoy

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