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Umami Chicken and Vegetables

Umami Chicken and Vegetables Serves: 50- 6 oz. portions

Ingredients

  • 5 lbs. chicken breast, boneless and skinless
  • 3¾ lbs. onions, cut into large dice
  • 2½ lbs. green pepper, diced
  • 2½ lbs. whole baby corn, drained
  • 2½ lbs. water chestnuts, sliced
  • 2 oz. RC Hearty Foundations® Low Sodium Advantage Chicken Base
  • 1 gallon water
  • 9 oz. RC Hearty Foundations® Gluten-Free Roux
  • 1¼ lbs. carrots, julienned
  • 1¼ lbs. green cabbage, julienned
  • 10 oz. fresh mushrooms, sliced
  • 2 Tbsp. peeled garlic, finely minced
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. RC Ginger Puree
  • 1½ tsp. crushed red pepper
  • ½ oz. RC Umami Sensations® Roasted Chinese Cabbage Powder
  • ½ oz. RC Umami Sensations® Soy Sauce Powder
  • ½ oz. RC Umami Sensations® Oyster Extract Powder

Instructions

  1. 1 Slice chicken breasts into strips. Sauté garlic in oil until golden then add chicken and continue cooking.
  2. 2 Add onions, ginger, peppers, corn, chestnuts and mushrooms.
  3. 3 While stirring add sugar, crushed pepper and the RC Umami Sensations® Powders.
  4. 4 In a separate pot combine water and RC Hearty Foundations® Low Sodium Advantage Chicken Base, bring to a boil.
  5. 5 Heat RC Hearty Foundations® Gluten-Free Roux and slowly whisk in prepared RC Hearty Foundations® Low Sodium Advantage Chicken Base. Allow to simmer 10-15 minutes.
  6. 6 Add thickened RC Hearty Foundations® Low Sodium Advantage Chicken Base stock to chicken and vegetables.
  7. 7 Lastly add shredded cabbage and carrots, stir well and serve. Garnish with parsley when plating.
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