Recipe created by School Food Rocks and Butterball
Thai Chili Glazed Chicken Quinoa Bowl
About this recipe
ingredients
200 Seasoned Fully Cooked Grilled Chicken Bites
1 cup Kikkoman® Thai Style Chili Sauce
1 gal Uncooked Quinoa
3 qt Raw Carrots
3 qt Raw Cucumber with Peel
nutrition facts
directions
- Thaw grilled chicken breast bites under refrigeration 1 day in advance.
- Preheat oven to 375°F.
- Place chicken breast bites in a single layer on a sheet pan or hotel pan. Heat for 8-10 minutes or until hot. Critical Control Point: Heat to 165°F for 15 seconds.
- In a mixing bowl, toss hit chicken bites with 1 oz Kikkoman® GF Thai Style Chili Sauce until evenly coated.
- Cook quinoa:
- In a 2″ or 4″ hotel pan, combine 1/2 cup dry quinoa with 1 cup hot water.
- Cover tightly with foil.
- Bake in a preheated 350°F oven for 10-15 minutes, or until water is absorbed and quinoa is tender. Fluff with fork. Critical Control Point: Hold hot at 135°For above until service.
- Rinse and slice cucumbers.
- Assemble the bowl:
- In a serving container, portion 1 cup quinoa as the base. Top with 4 Thai Chili-glazed chicken bites.
- Add 1/4 cup shredded carrots and 1/4 cup sliced cucumbers on the sides
- Serve 1 bowl.
nutrition facts
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