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
- 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.
- Remove from oven or steamer and let sit for 10 to 15 minutes.
- Cool properly. CCP: Cool from 135°F to 70°F in 2 hours and from 70°F to 41°F in 4 more hours.
- Combine chicken and 1 qt. of peanut sauce.
- Combine coleslaw mix, pineapple tidbits (with juice), cilantro and scallions.
- For peanut sauce, combine all ingredi-ents until well mixed.
- Let the sauce sit at room temperature for 15 minutes before using it. It will be smoother and easier to work with.
- 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