Satay Chicken & Cabbage - 42 Servings

Name: Satay Chicken & Cabbage - 42 Servings Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 42
Ingredients: Ingredients:; Chicken Breast frozen no skin 9 lbs.; 24 ounces raw portabella mushrooms; 12 T. Kroger Asian Rub Spice (3.70 oz can); 6 T. jarred garlic or crushed garlic cloves; Extra Light Olive Oil 2 tbsp; Pepper black 1 tbsp; Salt 1 tbsp; Garlic Powder 1 tbsp; Onion Powder 1 tbsp; Onions raw 3 lbs. chopped; Green onions 5 bunches chopped; Carrots frozen 84 ounces; Green Beans frozen 84 ounces; Cabbage fresh 21 cups chopped; BRAGG ORGANIC APPLE CIDER VINEGAR 6 cups; Kikkoman Lite Soy Sauce 3 cups; Hot Pepper Sauce Sambal Oelek 4 tbsp; All-Natural Peanut Butter smooth style 6 tbsp; Corn startch 4 tbsp; Chicken Stock 1 can

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 42

Ingredients

Ingredients:Chicken Breast, frozen, no skin, 9 lbs.24 ounces raw portabella mushrooms12 T. Kroger Asian Rub Spice (3.70 oz can)6 T. jarred garlic, or crushed garlic clovesExtra Light Olive Oil, 2 tbspPepper, black, 1 tbspSalt, 1 tbspGarlic Powder, 1 tbspOnion Powder, 1 tbspOnions, raw, 3 lbs., choppedGreen onions, 5 bunches, choppedCarrots, frozen, 84 ouncesGreen Beans, frozen, 84 ouncesCabbage, fresh, 21 cups, choppedBRAGG ORGANIC APPLE CIDER VINEGAR, 6 cupsKikkoman Lite Soy Sauce, 3 cupsHot Pepper Sauce, Sambal Oelek, 4 tbspAll-Natural Peanut Butter, smooth style, 6 tbspCorn startch, 4 tbspChicken Stock, 1 can

Directions

Shred cabbage and cook/steam in water until tender. Chop onions and green onions. Chop chicken into 1 inch chunks. Using large pot, cook onions on medium heat with 1 cup of water until tender. In another large pot, add Extra Virgin Olive Oil and chicken. Add garlic, salt, pepper, garlic powder, onion powder and asian spices. Cook chicken until almost done. In other pot, remove onions and reserve on a plate. Add to pot, vinegar, soy sauce, peanut butter, Sambal Oelek or other hot sauce and 1 can of chicken stock. Stir and bring to rolling boil. In a cup, add enough cold water to corn starch to make a thick slurry and slowly add to boiling broth with wisk. As sauce thickens, lower heat and allow to cook 2 minutes. Pour over chicken and add cooked onions and stir. Slice mushrooms and add to chicken and stir and allow to cook on medium for 10-20 minutes. Add green onions.

Add 2 ounces of green beans and 2 ounces of carrots and 1/2 cup of cabbage to each glad container. Add 4 ounces of chicken/mushroom/onion to container, and 1/2 cup of sauce. Freeze individual container. Each container is one serving.

Number of Servings: 42

Recipe submitted by SparkPeople user MICHIGANWLS.

Servings Per Recipe: 42

Nutritional Info Amount Per Serving