This stir-fry recipe takes the chicken from our taco recipe and turns it into a stir-fry bowl. The chicken is braised in a rich soy and fresh ginger broth until it is fall apart tender. We then shred the meat and let it soak up all the juices from the braising liquid. Next we stir-fry our vegetables and add our chicken in at the end.
Like the beef and broccoli recipe, this can typically be adjusted to accommodate what you have on hand whether it be a different meat or a different vegetable.
13 pounds dry brown rice
Enough water to make the rice, follow manufacturer’s instructions
12.5 pounds pulled chicken or turkey, thawed from frozen
1 gallon low-sodium chicken stock
1 quart low-sodium soy sauce
2 cups brown sugar
1 pound fresh ginger root, peeled and minced
16 cloves fresh peeled garlic, minced
1 cup fresh lime juice (approx. 10 limes)
1/4 cup fresh orange juice (approx. 2 oranges)
1/2 cup Sriracha sauce
1/4 cup + 2 TBSP apple cider vinegar
1/2 cup vegetable oil (if sautéing)
8 pounds broccoli crowns (frozen broccoli is fine but not chopped)
3 pounds peppers and onion (frozen)
1 tsp salt
2 oz. meat/meat alternative
2 oz. whole grain equivalent
Calories 361 calories Saturated Fat 1.42 g Sodium 589 mgCarbohydrate 53.8 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.