Satay Chicken & Cabbage - 42 Servings

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Nutritional Info
  • Servings Per Recipe: 42
  • Amount Per Serving
  • Calories: 191.1
  • Total Fat: 4.3 g
  • Cholesterol: 56.6 mg
  • Sodium: 932.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 23.6 g

View full nutritional breakdown of Satay Chicken & Cabbage - 42 Servings calories by ingredient


Introduction

This recipe is a cook-in-advance recipe. Serves 42, and can be frozen in individual Glad freezer containers for meals on the go. Some ingredients were not listed in Spark, but every ingredient is listed in my Ingredient List. If you cannot find an asian spice, you may substitute by using fresh ginger and toasted sesame seeds, and black sesame seeds. Other vegetables may be used. I have also used yellow summer squash, spinach, zuchinni and have also eliminated the shredded cabbage, and served in steamed cabbage leaves. Also can be eaten with fresh lettuce leaves, as a lettuce wrap. Very satisfying, full of flavor and low calorie and low fat. This recipe is a cook-in-advance recipe. Serves 42, and can be frozen in individual Glad freezer containers for meals on the go. Some ingredients were not listed in Spark, but every ingredient is listed in my Ingredient List. If you cannot find an asian spice, you may substitute by using fresh ginger and toasted sesame seeds, and black sesame seeds. Other vegetables may be used. I have also used yellow summer squash, spinach, zuchinni and have also eliminated the shredded cabbage, and served in steamed cabbage leaves. Also can be eaten with fresh lettuce leaves, as a lettuce wrap. Very satisfying, full of flavor and low calorie and low fat.
Number of Servings: 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

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.