Asian Rice and Noodle Bowls with Soy Ginger Vidalia

An easy “gourmet” school and food service-ready recipe for scrumptious Asian-inspired Bowls! Versatile options with meat, vegetarian, popular noodles or gluten-free, healthy brown rice.

My grandmother’s recipe for Soy Ginger Vidalia sauce blend is a natural, authentic blend of a dozen fresh ingredients like Vidalia Sweet Onion, fresh garlic, ginger, and fresh seasonings–without corn syrups or other cheap fillers. Use it as a full-flavor, low-sodium substitute for salt or soy sauce.

Serve up house-quality, scratch-cooked meals without the in-house labor and cost. You won’t believe how deliciously easy it is. Enjoy authentic Asian–naturally!

Serving Size: Serving portion is 1 cup Rice with 3 oz. Chicken and 1/4 cup Veggie Mix (2 M/MA & 2 G)

Ingredients:

Rice-Brown-25lb cs 70.00 OZ
Sauce-Asian Soy Ginger-1gl 80.00 OZ
Chix-Fajita Strips-8bg cs 120.00 OZ
Veggie-Blend Oriental Frn-20lb cs 80.00 OZ

Instructions:

Cook rice according to manufacturer`s instructions.

Steam the veggies 5-8 minutes until they reach 165 degrees for 15 seconds.

Bake frozen chicken at 350 degrees for 25-30 minutes or until chicken reaches 135 degrees for 15 seconds.
Toss chicken in sauce and hold hot.

Hold all hot for assembly.

Each serving is:
Serving portion is 1 cup Rice with 3 oz. chicken and 1/4 cup Veggie Mix (2 M/MA & 2 G)
***Package in Asian to-go containers OR black bottom bowls***