Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
Asian Chicken Thigh Strips
Recipe Information
Method
- Defrost Chicken Thigh Strips in the refrigerator overnight. On the stove top, preheat a large pot and add canola oil, onions, green and red peppers and fresh ginger. Saute vegetables until tender. Set aside.
- In a separate pan, combine the soy sauce, orange juice, lemon juice and ground ginger. Heat to a simmer. In a small bowl, combine the cornstarch and water to form a slurry. Pour into the simmering juice and thicken sauce. In large hotel pans, combine the vegetables, chicken and sauce, Cover pan(s) with foil and bake in a preheated 350 F oven for 20 minutes or until the chicken has reached an internal temperature of 165 F (74 C).
Yield
25
Portion Size
134 g / 4.7 oz
Preparation Method
Baked/Roasted
Suggested Accompaniments
Garnish with finely chopped green onions. Serve with steamed rice and stir fry vegetables (not included in nutritional analysis).
Global Cuisine
East Asian
Theme Inspired
All Themes
Nutritional Information
per 134 g / 4.7 oz
| Nutrient | Quantity |
|---|---|
| Calories (41.7% from fat | 154 kcal |
| Fat | 7.2 gm |
| Saturated Fat | 1.84 gm |
| Trans Fat | 0.026 gm |
| Cholesterol | 64 mg |
| Sodium | 433 mg |
| Carbohydrates | 8.7 gm |
| Dietary Fiber | 0.7 gm |
| Sugars | 3.2 gm |
| Protein | 14.2 gm |
| Vitamin A | 19 RE |
| Vitamin C | 32 mg |
| Calcium | 13 mg |
| Iron | 1.11 mg |
| Potassium | 112 mg |
| Phosphorous | 17 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh Strips, Grilled and Ready | 1.8 Kg | 4 Lbs |
| Canola Oil | 30 mL | 2 Tbsp |
| Onions, Fresh, diced | 200 g | 7 oz |
| Green Peppers, sliced | 250 g | 8.8 oz |
| Red Peppers, sliced | 250 g | 8.8 oz |
| Ginger, Fresh, minced | 20 g | 2/3 oz |
| Soy Sauce, reduced sodium | 90 mL | 3 Fl oz |
| Orange Juice | 500 mL | 2.1 cups |
| Constarch | 45 mL | 3 Tbsp |
| Water | 45 mL | 3 Tbsp |
| Ginger, ground | 10 g | 1/3 oz |
| Lemon Juice | 90 mL | 3 fl oz |