Crispy Veggies 
Wonton Strips 
Dried fruit & nut 
Tortilla Strips 
Cheese Crisps 
Croutons 
Recipe
Shoyu Ginger Chicken “Poke-Style” Bowl with Wonton Strips and Crispy Jalapeño Heat
Serves
10
Ingredients
-
Cooked rice, sushi rice or jasmine (about 4 cups dry)
12 cup
-
Chicken breast or thigh, cooked and diced
3.5 lb
-
Edamame, shelled & thawed
4 cup
-
Cucumber, diced
4 cup
-
Carrots, shredded
3 cup
-
Scallions, sliced
1.5 cup
SHOYU GINGER DRESSING
-
Soy sauce
1 cup
-
Rice vinegar
.5 cup
-
Neutral oil
.5 cup
-
Sesame oil
2 tbsp
-
Ginger, grated
3 tbsp
-
Garlic, minced
2 tbsp
-
Brown sugar
.333 cup
-
Optional: Sriracha or chili paste
0 tbsp
CRUNCH + FINISH (FRESH GOURMET)
-
Wonton strips (about 1/2 cup per bowl)
5 cup
-
Crispy garlic bits
1 cup
-
Crispy jalapeño bits
0.75 cup
-
Sunflower seeds
1.25 cup
-
Optional: Toasted sesame seeds
0.333 cup
Preparation
Holding tip: Keep wontons and crispy toppings separate until service. Dress bowls right before they go out.
1
Whisk dressing. Toss chicken lightly with 1 cup dressing (reserve the rest for service).
2
Build Bowl: rice, chicken, edamame, cucumber, carrots.
3
Drizzle dressing, then finish with wonton strips, fried garlic, fried jalapeño, sunflower seeds, scallions.
-
Wonton Strips
Light, airy strips with a delicate crunch.
-
Crispy Garlic
Thin, golden garlic slices with robust flavor.
-
Crispy Jalapeños
Spicy, crispy jalapeño slices that add heat and crunch.
-
Roasted & Salted Sunflower Seeds
Crunchy, roasted seeds with a hint of salt.