Masala Tempura Chicken & Vegetables

Pierce Uncooked Tempura Chicken Breast Strips (#7102) are a great staple for some of our favorite Asian-inspired dishes. Alison’s Pantry’s co-owner, Josh, shared, “These are seriously the best chicken strips I’ve ever tasted in my life! I have a serious addiction! I put 4 or 5 strips in the airfryer (thanks Alison’s Pantry) for about 15 min and they are perfect with some sweet & sour sauce.”

Keep reading for more ideas on how to serve Tempura Chicken Strips, including tossing in mango chutney, served over sauteed veggies in a masala-tomato sauce and basmati rice.

More ways to serve Tempura Chicken:

• Tossed in our Cornaby’s Savory Sauces, Minor’s Sweet & Sour Sauce (#1265), or Minor’s Zesty Orange Sauce (#2989).
• Try it in Tempura Chicken w/ Vegetable Stir-Fry.
• Enjoy take-out at home with Amoy Crab Rangoons (#6694), Ling Ling All Natural Chicken & Vegetable Potstickers (#4767) and Mihn Vegetable Egg Rolls (#4078).

If you like this recipe, try these:

• Shrimp Pad Thai
• Dumpling Soup
• Slow Cooker Spicy Curry Chicken
• General Tso’s Chicken
• Asian Sesame Cod

Tempura Chicken Strips tossed in mango chutney, served over sauteed veggies in a masala-tomato sauce and basmati rice.

Masala Tempura Chicken & Vegetables

Ingredients:

• 8 strips Pierce’s Tempura Chicken Breast Strips (#7102)
• 1 cup Magno chutney
• 2 cups Basmati rice, cooked

Garam Masala Vegetables:

• BBF Avocado Oil (#3516), for sauteeing
• 2 cups Bright Harvest Country Style Sweet Potatoes (#5968)
• 2 Tbsp Kirkland Butter (#1723)
• 1/2 cup Flav-R-Pac Chopped Onions (#5772)
• 1/4 cup Kirkland Minced Garlic (#1289)
• 2 Tbsp minced Ahaheim peppers
• 1 Tbsp Garam masala
• 1 tsp Regal Fine Sea Salt (#1146)
• 3/4 tsp Cayenne pepper
• 1/2 tsp AP Ground Turmeric (#1832)
• 1 cup tomato sauce
• 1 cup plain yogurt
• 3/4 cup water
• 1 cup Flav-R-Pac Petite Green Peas (#6208)

Instructions:

1. First, saute the sweet potatoes until lightly browned, about 10 minutes. Then, add the onion, garlic, and jalapenos and saute. Add the garam masala, salt, cumin, cayenne pepper, and turmeric and cook until fully incorporated. Adjust heat to medium and add the tomato sauce, yogurt, and water. Cook for about 10 minutes, or until tender. Stir in the peas.
2. Next, fry the tempura chicken strips in a deep fry at 375°F for 10 to 12 minutes or until a thermometer inserted into the chicken reads 165°F. Then, cut into 1/2″ thick slices and toss with 2 Tbsp of the mango chutney.
3. To a bowl, add 1/2 cup of rice and top with the vegetables and chicken strips. Serve warm.

Adapted from: http://www.poultry.com/menu-concepts/masala-tempura-chicken-with-vegetables/

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