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Yield: 11 Servings (8 oz. each)
Suggested Menu Price: $5.25
Total Food Cost Per Serving: $1.27
Gross Profit Per Portion: $3.98
Food Cost Percent: 24.0
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| Talk about a super bowl! This quick stir-fry has it all: flavor, color, convenience, and sizzling profit potential. |
| Ingredients |
| Dry Sherry |
2 fl oz |
| Soy Sauce |
2 fl oz |
| Cornstarch |
3 tbsp |
| Chicken Breast, sliced 1/4" |
3 lb |
| Peanut Oil |
2 fl oz |
| Garlic, minced |
4 tsp |
| Chinese Black Bean Sauce |
8 fl oz |
| Simplot Classic Asparagus Cuts & Tips |
20 oz |
| Onion, sliced 1/4" |
10 oz |
| RoastWorks Flame-Roasted Red Peppers |
10 oz |
| Chicken Stock |
16 fl oz |
| Sugar |
1 tbsp |
| Cornstarch |
3 tbsp |
| Water |
3 fl oz |
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| Recipe Method |
| Combine dry sherry, soy sauce, and cornstarch in a bowl. Add the chicken, stir to coat, and let stand 30 minutes.
Place Simplot Asparagus Cuts & Tips and RoastWorks Flame-Roasted Red Peppers in boiling, salted water for 30 seconds. Remove, drain, and set aside.
Heat a large saute pan over high heat. Add 1 oz peanut oil and chicken and stir-fry for about 3-4 minutes, until chicken is cooked through. Remove and set aside.
Add the remaining peanut oil to the pan. Add the garlic, black bean sauce, asparagus, red peppers and stock. Cover and cook about 2-3 minutes. Remove cover and add cooked chicken, onion, and sugar. Stir-fry 1-2 minutes.
Dissolve 3 tbsp cornstarch in 3 fl oz water. Add to pan and cook, stirring until sauce boils and thickens.
Serve over steamed white rice. |
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