Shoyu Ginger Chicken “Poke-Style” Bowl with Wonton Strips and Crispy Jalapeño Heat – Fresh Gourmet

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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.