Chicken Avocado Tortilla Toast
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 15min COOK TIME: 15min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Total Carbs 68g||32%|
|Dietary Fiber 5g||20%|
|Vitamin A 20%|
|Vitamin C 150%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cuporange juice
2 tbsp.soy sauce
1/4 tsp.black pepper
3 tbsp. peanut or canola oil, divided
2 clovesgarlic, minced
2 tsp.fresh ginger
1 1/2 cupbroccoli florets
1 small red bell pepper, julienned
1 small onion, sliced
1 8 oz.box fresh shiitake mushrooms, sliced
1/2 cupbaby corn
4 cupscooked rice, for serving
1/2 cuptoasted nuts (walnuts or peanuts) if desired
In a 2-cup measuring cup, whisk together the orange juice, soy sauce and cornstarch. Set aside.
Season the chicken with salt and black pepper. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 5 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate.
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, onion, shiitake mushrooms and baby corn. Stir-fry for 2 to 3 minutes, until vegetables are tender-crisp. Add the cooked chicken back to the wok and heat through.
Whisk the orange juice mixture into the wok and bring to a simmer. Simmer for about 5 minutes, until sauce has thickened. Divide rice among 6 plates. Top with Easy Orange Chicken Strip Stir-Fry. Garnish with toasted nuts, if desired. Serve with hot tea.
TIP: Want a 10-minute chicken stir-fry? Try using pre-cut Asian vegetable mixes. You can find trays of fresh stir-fry mixes in the produce section or bags of frozen in the freezer aisle of most grocery stores.
Easy Orange Chicken Strip Stir-FryAdd Your Comment