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Umami Chicken and Vegetables

A high-yield, Asian-inspired volume entree combining sliced chicken breast strips with baby corn, water chestnuts, peppers, mushrooms, and julienned cabbage in a rich, low-sodium sauce thickened with RC Hearty Foundations® Gluten-Free Roux and layered with RC Umami Sensations® powders.

Yield / Servings

50 Portions (6 oz. ea.)

Category

Meat & Poultry Entrees / Asian Fusion

Filed Under: Poultry Entrees Low Sodium Chicken Bases Umami Sensations® Gluten-Free Roux Wellness / Healthy Dining

Ingredients

18 Components
Poultry, Aromatics & Vegetables
Boneless Skinless Chicken Breasts Sliced into thin stir-fry strips 5 lbs.
Fresh Garlic Peeled, finely minced 2 Tbsp.
Yellow Onions Cut into large dice 3¾ lbs.
Green Bell Peppers Diced 2½ lbs.
Whole Baby Corn Canned, drained 2½ lbs.
Water Chestnuts Sliced 2½ lbs.
Fresh Mushrooms Sliced 10 oz.
Carrots Julienned 1¼ lbs.
Green Cabbage Julienned / shredded 1¼ lbs.
Umami Seasonings & Low-Sodium Velvet Sauce
RC Ginger Puree 1 Tbsp.
Granulated Sugar & Red Pepper 1 Tbsp. sugar / 1½ tsp. crushed red pepper As measured
RC Umami Sensations® Roasted Chinese Cabbage Powder ½ oz.
RC Umami Sensations® Soy Sauce Powder Wheat-free soy sauce powder ½ oz.
RC Umami Sensations® Oyster Extract Powder ½ oz.
Water 1 gallon
RC Hearty Foundations® Low Sodium Advantage Chicken Base 2 oz.
RC Hearty Foundations® Gluten-Free Roux 9 oz.
Fresh Parsley Chopped for garnish As needed

Preparation Steps

1
Slice & Sear Chicken Breasts

Slice 5 lbs. boneless skinless chicken breasts into thin stir-fry strips. In a large tilting skillet or steam-jacketed kettle, heat oil and sauté 2 Tbsp. finely minced garlic until golden. Add chicken strips and cook over high heat until browned and sealed.

2
Sauté Vegetables & Dust with Umami Powders

Add 3¾ lbs. diced onions, 1 Tbsp. RC Ginger Puree, 2½ lbs. diced green bell peppers, 2½ lbs. drained baby corn, 2½ lbs. sliced water chestnuts, and 10 oz. sliced fresh mushrooms into the chicken mixture. Stir in 1 Tbsp. sugar, 1½ tsp. crushed red pepper, ½ oz. RC Umami Sensations® Roasted Chinese Cabbage Powder, ½ oz. Soy Sauce Powder, and ½ oz. Oyster Extract Powder. Sauté for 3 to 4 minutes.

3
Prepare Stock & Whisk GF Roux

In a separate pot, dissolve 2 oz. RC Hearty Foundations® Low Sodium Advantage Chicken Base in 1 gallon water and bring to a rolling boil. Heat 9 oz. RC Hearty Foundations® Gluten-Free Roux in a saucepan and slowly whisk in the boiling low-sodium chicken stock. Simmer gently for 10 to 15 minutes until smooth, glossy, and thickened.

4
Combine Sauce, Fold Cabbage & Carrots

Pour the thickened low-sodium chicken stock over the sautéed chicken and vegetable mixture. Lastly, add 1¼ lbs. julienned carrots and 1¼ lbs. julienned green cabbage; stir thoroughly off-heat so cabbage and carrots retain crisp color and crunch.

5
Plate & Garnish

Portion 6 oz. servings over steamed brown rice, jasmine rice, or rice noodles into steam table hotel pans. Garnish with chopped fresh parsley and serve hot.

Chef Notes & Low-Sodium Umami Architecture

Triple Umami Seasoning Layering: Combining RC Umami Sensations® Roasted Chinese Cabbage Powder, Soy Sauce Powder (Wheat-Free), and Oyster Extract Powder replaces the need for high-sodium liquid soy or oyster sauces, delivering deep savory Asian wok notes while keeping sodium strictly controlled.

Healthcare & Volume Efficiency: Utilizing RC Hearty Foundations® Low Sodium Advantage Chicken Base paired with RC Hearty Foundations® Gluten-Free Roux allows institutional kitchens to yield 50 full-sized 6 oz. entree portions that comply with strict dietary gluten-free and low-sodium guidelines.

Late Cabbage Folding: Folding raw julienned green cabbage and carrots into the hot pan in the final minute preserves natural sweetness, vibrant color contrast, and texture on cafeteria steam tables.