Chicken Pad Thai
Chicken Pad Thai, a traditional Thai street food dish, is made with small chunks of cooked chicken, rice noodles, an assortment of veggies and seasonings, tossed in a savoury sauce.
- Total Time: 70
- Yield: 5 1x
Ingredients
Pad Thai Sauce:
- 4 tbsp (60 ml) fish sauce
- 4 tbsp (50 g) granulated sugar
- 3 tbsp (45 ml) tamarind paste
- 1 pc lime, juice and zest
- 1 tbsp (15 ml) rice wine vinegar
- 1 tbsp (15 ml) sriracha
- 1 tsp (5 ml) paprika
Pad Thai:
- 4 cups (700 g) rice noodles, 1/4″ thickness
- 2 tbsp (30 ml) vegetable oil
- 4 pcs garlic cloves, roughly chopped
- 10 shrimp, peeled and cleaned
- 1/2 cup (95 g) red pepper, julienne
- 3 cups (375 g) Reuven Fully Cooked Oven Roasted Chicken Breast Strips (Product Code 11102)
- 1 cup (240 g) bean sprouts
- 3 eggs
- 1/4 cup (50 g) peanuts, unsalted, crushed
- 4 garlic chives (or scallions), cut into 2″ strips
- 1/2 cup (95 g) baked tofu (optional)
- 1 lime (garnish)
Instructions
- Soak rice noodles in enough warm water to cover for 1 hour.
- Pad Thai Sauce: In a small bowl, mix together fish sauce, paprika, sugar, tamarind, vinegar, sriracha lime juice and zest, set aside.
- Pad Thai: In wok or large skillet, heat oil; add garlic, tofu (optional) and chicken, stir-fry for 2 to 3 minutes. Push chicken mixture to one side of the pan; pour eggs in on the other side. Lightly scramble eggs, mix into chicken. Mix in drained softened rice noodles and cook for 2-3 minutes. Add shrimp and cook for 1 minute, then add red pepper and pad thai sauce mixture toss until absorbed and reduced. Add half beansprouts, half peanuts, and garlic chives, mix and steam for 30 seconds.
- Transfer to serving plate and garnish with remaining bean sprouts, peanuts and lime.
Notes
Nutrition
- Serving Size: 1
- Calories: 449
- Sugar: 15 g
- Sodium: 1,014 mg
- Fat: 13 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 184 mg
Chicken Katsu Sando with Tonkatsu Sauce
Japanese-style fried chicken is complemented by the traditional flavour of Tonkatsu sauce in a modern sandwich format!
- Total Time: 20
- Yield: 2 1x
Ingredients
Tonkatsu Sauce:
- 2 tbsp (30 ml) ketchup
- 4 tsp (20 ml) worcestershire sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) mayonnaise
- 2 tsp (10 ml) honey
- 2 tsp (10 ml) soy sauce
Assembly:
- 4 pieces sliced white bread, crusts removed
- 2 pieces (180 g) Reuven Fully Cooked Crispy Breaded Chicken Breast (Product Code 10551)
- 2 tsp (10 ml) butter, softened
- 20g cucumber, thinly sliced
- 20g napa cabbage, thinly shredded
- 1 tsp (5 ml) chives, sliced
- 2 tbsp Tonkatsu Sauce
Instructions
Tonkatsu Sauce:
- In a bowl combine ketchup, worcestershire sauce, oyster sauce, mayonnaise, honey and soy sauce.
- Season with salt and pepper and set aside.
Assembly:
- Prepare Crispy Breaded Chicken Breast according to package directions.
- Butter bread and cut off crusts.
- Add a layer of shredded cabbage and cucumber slices to 2 slices of bread, top with prepared Crispy Breaded Chicken Breast and remaining bread slices.
- Cut sandwich in half and serve with Tonkatsu sauce.
Notes
Nutrition
- Serving Size: 1
- Calories: 293
- Sugar: 13 g
- Sodium: 1,464 mg
- Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 28 mg
Chicken Fried Rice
This easy one-skillet fried rice recipe boasts onions, carrot, garlic, and soy sauce, topped with crunchy breaded chicken, for layers of flavour and texture.
- Total Time: 25
- Yield: 10 1x
Ingredients
- 1/4 cup (60 ml) vegetable oil, divided
- 8 eggs, beaten
- 3 cups (750 ml) chopped carrot
- 2 cups (500 ml) chopped onion
- 1 tbsp (15 ml) minced garlic
- 10 cups (2.5 L) cooked brown rice, cooled
- 1 1/2 cups (375 ml) each frozen corn and peas, thawed
- 1/3 cup (75 ml) sodium-reduced soy sauce
Assembly:
- 30 oz (900 g) Reuven Fully Cooked Dusted Chicken Breast Chunks (Product Code 10540)
- 2/3 cup (150 mL) sliced green onions
Instructions
- Heat 2 tbsp (30 ml) vegetable oil on flat-top set to medium heat. Add eggs and cook, stirring occasionally, for 2 to 3 minutes or until eggs are set and small curds form. Remove from flat-top and transfer to plate.
- Increase heat to medium-high. Add remaining oil; cook carrot, onion and garlic, stirring, for 5 minutes or until softened.
- Stir in cooked rice, corn, peas, eggs and soy sauce. Cook, stirring, for 2 to 3 minutes or until corn and peas are heated through. Keep warm.
Assembly: Prepare Dusted Chicken Breast Chunks according to package directions. For each serving, portion 1 cup (250 ml) fried rice onto plate. Top with 2 oz (60 g) cooked chicken chunks. Sprinkle with 1 tbsp (15 ml) green onions.
Notes
Tiki Island Shrimp Roll
For a fresh, healthy snack that’s always a crowd pleaser, try Vietnamese-style salad rolls. Not only can you add your favourite ingredients inside the roll, but you get to play around with all the amazing dipping sauces that complement a salad roll, like spicy peanut sauce.
Technique and flavours are, of course, very important in any dish you create, but another important factor to keep in mind is mouth feel. Tiki Island Shrimp provides the perfect marriage of flavour and mouth feel. Large premium Pacific white shrimp rolled in crushed wontons and sandwiched in the middle of all that fresh veg is the perfect protein to complete this healthy snack.
Ingredients
- 16 pieces Tiki Island Shrimp (1008627)
- 4 oz dried rice vermicelli
- 16 (8½ in.) round rice paper wrappers
- 32 medium fresh mint leaves
- 32 fresh basil or Thai basil leaves
- 2 Serrano chiles, stemmed, halved, seeds removed and julienned
- 1 medium English cucumber, peeled and cut into sticks (¼ x ¼ x 2½ inch)
- 3 medium scallions, quartered length-wise, then cut crosswise into 2½-inch pieces
- 1 large carrot, matchstick cut
- 1 red/green pepper, matchstick cut
Peanut sauce
- ¾ cup natural creamy peanut butter
- â…” cup water
- 3 tbsp hoisin sauce
- 2 tbsp freshly squeezed lime juice
- 4½ tsp soy sauce
- 1 tbsp granulated sugar
- 2¼ tsp chili garlic paste
- 1 medium garlic clove, mashed to a paste
- ½ tsp toasted sesame oil
Instructions
- Whisk all sauce ingredients together.
- Cook the Tiki Island Shrimp and rice noodles according to package directions..
- Place a clean, damp kitchen towel on a work surface. Fill a large bowl with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
- Working quickly for each roll, lay down 2 mint leaves, 2 basil leaves, rice noodles, half the veg you would like to use, shrimp and rest of veg.
- Roll into a tight wrap using the same technique you would use for rolling a burrito. Serve with dipping sauce.
Tip: For more variety, replace Tiki Island Shrimp with other proteins such as grilled fish or scallops.
Notes
Herb & Garlic Marinated Rice and Veg with Greens
This satisfying dish with flavourful rice and spinach salad quickly comes together with the help of the freezer and spice blends.
- Yield: 8 1x
Ingredients
Herb and Garlic Dressing
- ½ cup vegetable oil
- ¼ cup cider vinegar
- 2 tbsp Horton Spice Mills Herb and Garlic Bread Topper
- ½ tsp sugar
- ¼ tsp salt
Marinated Rice and Veg
- 48 oz Alasko Mekong Rice Mix
- Herb and Garlic Dressing
Baby Spinach Salad
- 8 cups baby spinach
- 2 cups kidney beans or chickpeas
- ½ cup diced red onion
- 1 cup quartered cherry or grape tomatoes
Instructions
- For the dressing: whisk together all ingredients and allow flavours to blend.
- For the marinated rice and veg: Steam Alasko Mekong Rice Mix according to package directions. While warm, toss with Herb and Garlic Dressing. Cool completely.
- For each serving of salad: place 1 cup spinach in bowl/plate. Top with 1 cup Marinated Rice and Veg, ¼ cup beans, 1 tbsp red onion, and 2 tbsp tomatoes.
Notes
