Ingredients

3 1/4 lb. brown long-grain rice, parboiled, dry
3 1/4 qt. water
6 1/4 lb. chicken, diced, cooked
4 lb. coleslaw mix
#10 can (106 oz.) pineapple tidbits packed in juice, do not drain
2 cups cilantro, roughly chopped 2 cups scallions, cut on bias

Peanut Sauce:
2 1/2 lb. peanut butter, smooth
2 1/2 cups water
1 cup soy sauce, less sodium
1 cup brown sugar
1 cup lime juice
1/2 cup sesame oil, toasted
1/4 cup sriracha
4 tsp. ginger, ground
2 tsp. garlic, granulated
1 tsp. cayenne pepper

Instructions

  1. Combine rice and water into a steam-table pan. Stir to combine. Cover tightly. Oven Method: Cook in a 350°F oven for 35 to 40 minutes. Steamer Method: Cook in a steamer for 25 to 30 minutes. CCP: Heat to 135°F for at least 15 seconds.
  2. Remove from oven or steamer and let sit for 10 to 15 minutes.
  3. Cool properly. CCP: Cool from 135°F to 70°F in 2 hours and from 70°F to 41°F in  4 more hours.
  4. Combine chicken and 1 qt. of peanut sauce.
  5. Combine coleslaw mix, pineapple tidbits (with juice), cilantro and scallions.
  6. For peanut sauce, combine all ingredi-ents until well mixed.
  7. Let the sauce sit at room temperature for 15 minutes before using it. It will be smoother and easier to work with.
  8. To assemble, place 1/2 cup (#8 scoop) of rice in serving container. Top with 2 oz. of chicken and 2/3 cup (#6 scoop) of coleslaw mixture. Serve with 1 oz. of peanut sauce drizzled over the salad.

Source

  • Recipe, Photo and Nutrition and Meal Pattern Analysis: Chef Samantha Cowens-Gasbarro for USA Rice

powered-by-sna

Ad for Campbell’s Goldfish, links to Campbell’s Goldfish site

Ad for Campbell’s Goldfish, links to Campbell’s Goldfish site