3 Simple Menu Ideations with Asian Influences

stir-fry orange chicken Asian flavors

From Tyson Food Service.

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.


  • 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


  • 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.


  • 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


  • 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.


  • 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


  • 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


  • 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


  • Using a wire whisk, stir to blend all the ingredients for 30 seconds.

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