5 pounds chicken, fajita style strips, unseasoned, precooked, frozen
4 pounds spaghetti, whole grain rich, dry
2 cups Kikkoman® Poke Sauce, divided
1 pound 4 ounces cucumber, fresh, julienne
4 ounces red bell pepper, fresh, julienne
4 ounces carrots, fresh, matchsticks (julienne)
SERVING SIZE 1 chicken thigh piece
1 SERVING PROVIDES 2 ounce equivalent meat/meat alternate
Amount per serving
Slack out the unseasoned fajita chicken in the refrigerator 24 hours before preparation.
CCP: Hold cold at 41°F or below.
Cook spaghetti in boiling water until al dente. Drain immediately and rinse with cold water to quickly chill the spaghetti. Drain chilled spaghetti and transfer to a large mixing container.
Place the unseasoned fajita chicken into a separate large mixing bowl. Pour ½ cup of the Kikkoman® Poke Sauce over the chicken and stir to coat each piece.
Combine the chilled spaghetti, cucumber, red bell pepper and carrots. Pour the remaining 1 ½ cups of the Kikkoman® Poke Sauce over the pasta and vegetables. Gently stir to combine.
To serve, portion 1 cup of the spicy soy noodles in a portion container. Top with 2.5 ounces of chicken. Hold chilled for service.
CCP: Hold cold at 41°F or below.
SERVING SIZE 1 chicken thigh piece
1 SERVING PROVIDES 2 ounce equivalent meat/meat alternate
Amount per serving
SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.
SIGN ME UP
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
