Sweet Thai Chili Turkey over Fried Rice

Sweet Thai Chili Turkey over Fried Rice

Serves 50

About

In collaboration with Butterball®. Recipe created by Chef Joe Urban - School Food Rocks.

Ingredients

10 lbs.  Butterball® Turkey Tenderloin Medallions

1 pt. Kikkoman® Less sodium Teriyaki Glaze

1 pt. Kikkoman® Thai Chili Sauce

1 lbs. diced Carrots, raw

1 lbs. Peppers, sweet, green, frozen, chopped, unprepared

1 lbs. chopped Onions, raw

1 c. chopped Celery, raw

Directions

For the Turkey:

  1. Preheat oven to 375 degrees
  2. Wash carrots, celery, and green bell peppers
  3. Chop onion & peppers, set to side
  4. Slice celery and carrots to about 1/8″ thickness, set aside
  5. Divide turkey into 2″ hotel pans. Place in steamer and cook for 15-20 minutes
  6. In a mixing bowl, combine Sweet Thai Chili and Teriyaki Glaze
  7. Add sauce to cooked Turkey. Mix thoroughly and evenly to coat the turkey. Cover and place in warmer
  8. Combine all cut vegetables into a 2″ hotel pan. Place in steamer and cook for approximately 8 minutes. Be sure to drain any liquid after cooking is complete.
  9. Get the sauced turkey out and combine it with the cooked vegetables. Thoroughly mix and then place in shotgun pans for service

For the Fried Rice:

  1. Prepare the work station by cleaning and sanitizing all areas
  2. Gather ingredients for preparation
  3. Preheat braising pan to 350 degrees
  4. Divide rice equally between 4″ Half pans (2″ full size hotel pans are acceptable if 4″ half pans are not an option). Combine water and vegetable base to make vegetable broth. Add enough vegetable broth to each pan to cover rice.
  5. Cook in steamer for approx. 25 minutes, until water is absorbed and rice is tender. DO NOT OVER COOK! Product must reach an internal temperature of 140 degrees for 15 seconds.
  6. Place in warmer maintaining an internal temperature of 140-150 degrees.
  7. Place egg patties in a 2″ hotel pan and steam for 1o minutes. Product must reach an internal temperature of 145 degrees for 15 seconds. Chop egg patties. Cover and place in warmer maintaining an internal temperature of 140-150 degrees.
  8. Melt butter in braising pan. Sauté onions, carrots, and peas for 5 minutes or until tender. Add garlic powder, ginger and soy sauce and mix thoroughly.
  9. Combine cooked rice and chopped eggs to braising pan and mix thoroughly with sautéed vegetables. Product must reach an internal temperature of 165 degrees for 15 seconds.
  10. Divide mixture into shotgun pans and cover. Place in warmer maintaining an internal temperature of 140-150 degrees.
  11. Garnish each pan with the chopped green onion as the product is placed on the serving line

*Serve 1/2 cup of Sweet Thai Chili Turkey over 1/2 cup Fried Rice

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Products in Recipe

A 5 lb plastic jug of Kikkoman Thai Style Chili Sauce with a handle and red sauce visible inside, labeled for stir-fry and dipping.

Gluten-Free Thai Style Chili Sauce

A 5.16 lb jug of Kikkoman Less Sodium Teriyaki Glaze with a red cap and label stating 65% less sodium and no preservatives added.

Less Sodium No Preservatives Added Teriyaki Glaze

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