GRILLED CHICKEN BREASTS WITH ZESTY PEANUT SAUCE

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST + 2 TBSP SAUCE)
Amount Per Serving
Calories 537
% Daily Value
Total Fat 38.3g
59%
Saturated Fat 13.4g
67%
Cholesterol 103mg
34%
Sodium 584mg
24%
Total Carbohydrate 16.5g
6%
Dietary Fiber 1.9g
8%
Protein 34.9g
70%
Vitamin A 6%
Vitamin C 5%
Calcium 4%
Iron 10%
Total Time

290 min.

Serving & Size

1 SERVING (1 CHICKEN BREAST + 2 TBSP SAUCE)

Yields

This sweet and savory dish made with Campbell's® Signature Low Sodium Chicken Culinary Foundation combines peanut butter, coconut milk, ginger and cilantro to make a grilled chicken dish with a mouthwatering sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST + 2 TBSP SAUCE)
Amount Per Serving
Calories 537
% Daily Value
Total Fat 38.3g
59%
Saturated Fat 13.4g
67%
Cholesterol 103mg
34%
Sodium 584mg
24%
Total Carbohydrate 16.5g
6%
Dietary Fiber 1.9g
8%
Protein 34.9g
70%
Vitamin A 6%
Vitamin C 5%
Calcium 4%
Iron 10%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
brown sugar 15 oz. cups
creamy peanut butter 164 oz. 18  cups
reduced sodium soy sauce cups
lime juice cups
garlic, minced 7 oz. 1 3/4  cups
cayenne pepper 3/4  tsp.
vegetable oil cups
skinless, boneless chicken breast halves, 4 ounces each 32 lb. 128  ea.
1.  In a large bowl, combine brown sugar, peanut butter, soy sauce, lime juice, garlic and cayenne pepper. Reserve 1 gallon + 1 cup for later use to prepare Zesty Peanut Sauce.

2.  In shallow, non-metallic pan add oil to remaining peanut butter mixture with the chicken.  Toss well to coat.  Cover and refrigerate for 4 hours or overnight.

CCP: Store under refrigeration at 41°F or lower.

3. Remove the chicken from the marinade. Discard the marinade.

4. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.


 
Weight Measure
unsweetened coconut milk 128 oz. gallons
ginger root 4 oz. 11  tbsp.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 1 lb. cups
water 80 oz. 10  cups
heavy cream 67 oz. qt.
cilantro, chopped cups
5. To make Zesty Peanut Sauce: Combine and stir the reserved peanut butter mixture (1 gallon + 1 cup), coconut milk and ginger root in a saucepan. 

6. Cook and stir over medium heat for 15 minutes or until the mixture is thickened. 

7. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, and heavy cream.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

To serve:  Sprinkle the chicken with a pinch of cilantro. Using a 1 oz ladle, serve 2 Tbsp. sauce on the side for dipping.

Portion size = 1 chicken breast + 2 tbsp. sauce
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