ZESTY CHICKEN STIR FRY

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP STIR FRY OVER 1 CUP RICE)
Amount Per Serving
Calories 490
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 1.2g
6%
Cholesterol 96mg
32%
Sodium 623mg
26%
Total Carbohydrate 64g
21%
Dietary Fiber 2.5g
10%
Protein 42.3g
85%
Vitamin A 40%
Vitamin C 88%
Calcium 4%
Iron 24%
Total Time

35 min.

Serving & Size

1 SERVING (1-1/4 CUP STIR FRY OVER 1 CUP RICE)

Yields

Serve a classic Asian dish with this tangy stir-fry made with V8® 100% vegetable juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP STIR FRY OVER 1 CUP RICE)
Amount Per Serving
Calories 490
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 1.2g
6%
Cholesterol 96mg
32%
Sodium 623mg
26%
Total Carbohydrate 64g
21%
Dietary Fiber 2.5g
10%
Protein 42.3g
85%
Vitamin A 40%
Vitamin C 88%
Calcium 4%
Iron 24%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cornstarch tbsp.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice qt.
soy sauce tbsp.
ground ginger tbsp.
black pepper 0 3/4  tsp.
1. Stir cornstarch, vegetable juice, soy sauce, ginger and pepper. Set aside.
Weight Measure
vegetable cooking spray
Asian stir fry vegetables 6 lb. qt.
2. Spray large nonstick skillet with cooking spray. Heat skillet.

3. Add vegetables and stir-fry until tender-crisp. Remove vegetables.
Weight Measure
boneless, skinless chicken breast, cut into strips 6 lb.
cooked white rice, hot 158 oz. 24  cups
4. Add chicken and stir-fry until browned and done. Remove chicken.

5. Add cornstarch mixture to skillet. Cook and stir until mixture boils and thickens.

6. Return chicken and vegetables to skillet and heat through.

CCP: Heat until internal temperature is 165ºF. or higher for 15 seconds.

CCP: Hold at 140ºF. or higher. Portion using 1 1/4 cups each. Serve over 1 cup cooked rice.
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