Of all ethnic options, Asian-influenced cuisine scores highest among Generation Z, according to Datassential CPP Generations (2015/2016). Today’s young consumers have come to expect the unexpected, and bold Asian flavors are a departure from the norm. Welcome students back to school with the flavors kids crave following these simple, delicious menu ideas.
Teriyaki Chicken Flatbread
Add savory Asian flavors to a familiar platform by topping an artisan flatbread with grilled teriyaki glazed chicken strips, fire roasted peppers and onions, pineapple tidbits and shredded pepper jack cheese.
Ingredients
- 6.62 oz. FC Dark Meat Teriyaki Strips with Teriyaki Sauce
- 1 whole grain flatbread crust, 6- x 13-in. size
- 2 oz. pineapple tidbits, drained
- 4 oz. pepper & onion strips
- 2 oz. low-fat pepper jack cheese, shredded
Instructions
- Place flatbread on a clean sheet pan lined with parchment paper.
- Evenly distribute the prepared teriyaki strips, pineapple chunks and pepper and onions strips on the crust.
- Lightly sprinkle shredded pepper jack cheese over the flatbread.
- Bake in a preheated 350°F oven for 6-8 minutes or until the cheese is melted and a bubbly golden color.
- Using a sharp knife or pizza cutter, cut the flatbread in half and serve one 1/2 flatbread per person.
Asian Tangerine Chicken Salad
“Lettuce” treat you to a sweet Asian-style tangerine glaze with crispy battered chicken bites tossed in a fresh salad with fresh mandarin oranges.
Ingredients
- 5 oz. FC Whole Grain Chicken Chunks with Tangerine Sauce
- 1 ¼ oz. romaine lettuce, shredded ¼-in.
- 3/4 oz. baby spinach
- 1 ¼ oz. coleslaw blended vegetables (carrots, purple and green cabbage; small shred)
- 5 mandarin orange segments
- 3/4 oz. edamame, shelled
- 2 oz. fat-free sesame ginger dressing
Instructions
- In a salad bowl, place shredded romaine lettuce and baby spinach.
- Top with the coleslaw blend.
- Garnish with tangerine segments and shelled edamame beans.
- Place 5 oz. of the tangerine chicken on top and serve salad immediately.
- Serve with a fat-free sesame ginger or other Asian inspired flavored dressing.
Tangerine Chicken Stir-Fry
Serve this bold and delicious tangerine glazed chicken alongside brown rice with an Asian- inspired vegetable medley stir-fried in an orange-ginger-soy sauce.
Ingredients
- 5 oz. FC Whole Grain Chicken Chunks with Tangerine Sauce
- 1 tbsp. orange-ginger-soy stir fry sauce (see recipe below)
- 3 oz. Asian-inspired IQF vegetable blend
- 2 oz. brown rice, cooked
- 1/2 tbsp. thinly sliced scallions
- 3/4 oz. edamame, shelled
- 2 oz. fat-free sesame ginger dressing
Instructions
- Prepare the orange-ginger-soy stir-fry sauce the day according to recipe directions.
- Stir fry vegetable blend in prepared orange-ginger-soy sauce.
- Place cooked brown rice in the bottom of the bowl and top with the stir-fried vegetable blend. Drizzle with extra orange-ginger-soy stir-fry sauce.
- Top with the sauced tangerine chicken and serve.
Orange-Ginger-Soy Stir-Fry Sauce
Ingredients
- 1 oz. low-sugar orange juice
- 4 oz. mandarin orange segments
- 3 oz. lower sodium soy sauce
- 2 oz. ginger puree
- 1/2 oz. garlic, minced
- 1/4 oz. Sriracha sauce
Instructions
- Using a wire whisk, stir to blend all the ingredients for 30 seconds.
This post is sponsored by Tyson Foods, Inc.