Teriyaki Chicken Stir Fry Bowl
- 1 pouch (4 ounces) Idahoan® Sour Cream and Chives Mashed Potatoes (prepared according to hot water instructions)
- 2 cups hot water (water should be between 180°F to 190°F)
- 1 pound shredded chicken
- 1 cup teriyaki glaze (heated to a light simmer)
- 8 ounces Asian vegetable blend (thawed from frozen and added to sauce)
- 1 ounce sesame seeds (for garnish)
- Add 2 cups of boiling water to a heat-resistant serving bowl. Caution: Bowl and water will be very hot!
- Immediately add entire pouch of potatoes. Mix thoroughly using a fork to moisten potatoes.
- Let stand for 1 minute. Stir well.
- Combine the shredded chicken, teriyaki glaze, and vegetables until heated to minimum 165° F. Place 4-ounces of potatoes into a bowl and top with 4-ounces of the chicken and vegetables. Sprinkle with sesame seeds for garnish and serve
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=11234
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