Your Future... So Sodexo

Sodexo is celebrating Asian Pacific American Heritage Month during May with a variety of mouth-watering recipes from sweet and spicy, to rich and robust. The benefit of Asian cooking includes the nutritional boost from fruits and vegetables such as, bananas, coconuts, bell peppers, plantains, mangoes and pineapples. The lack of saturated and trans fats also increases the health benefits, with lean meat and fish primarily used in the cooking.

Make dinner more interesting this month with these delicious and nutritious recipes.

Caramelized Ginger Chicken with Kale and Rice
Yield: 4 Servings

Ingredients

2 tablespoons caramel sauce
2 1/2 teaspoons cornstarch thickener slurry
3 tablespoons chicken stock
1 cup marinated chicken, diced
1 teaspoon garlic, minced
1/8 teaspoon sea salt
1 1/2 teaspoon cornstarch
1/3 fresh kale, sliced 1 inch strips
2 tablespoons vegetable oil
3/4 cup yellow onion, sliced 1/4 inch
2 tablespoons garlic, minced
1/4 cup ginger root
1/4 teaspoon ground turmeric
3 teaspoons fish sauce
3 teaspoons oyster sauce
1/4 cup yellow peppers, julienne 1/8 inch
1/4 cup edamame, shelled green soybeans, frozen
4 cups jasmine rice, cooked to packaged directions

Marinated Chicken

1 tablespoon canola oil
1/4 teaspoon balsamic vinegar
1/8 teaspoon garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound chicken breast, boneless, skinless

Caramel Sauce
2 tablespoons sugar
2 tablespoons water

Cornstarch Thickener Slurry
1 1/2 tablespoons cornstartch
1 tablespoon water

Directions

  1. Marinated Chicken: Combine oil, vinegar, garlic, salt and pepper for marinade. Mix well. Coat chicken breast with marinade. Refrigerate for 1 hour. Drain and discard marinate. Preheat oven to 350 degrees F. Bake chicken for 20 to 25 minutes. Dice chicken 1/2 inch.
  2. Caramel Sauce: Place sugar into sauce pan over medium heat, Allow sugar to cook undisturbed until it starts to golden and form small bubbles, only stir 2 to 3 times. Watch sugar carefully so that it does not burn. The sugar will turn golden, light brown them dark brown. When sugar turns dark brown, immediately remove pan from the burner and add boiling water. Be careful it will splatter. Stir mixture a few times. Cool.
  3. Cornstarch Slurry: Mix cornstartch and water thoroughly. Use immediately.
  4. For Service: In a bowl add diced chicken, 3/4 teaspoon garlic, sea salt and cornstartch. Heat oil in a stir fry pan over high heat. Add onions, 1 1/2 teaspoon ginger and turmeric. Cook for 1 minute. Add chicken mixture. Stir until chicken is evenly coated. Drizzle fish sauce and oyster sauce around pan so it caramelizes. Add caramel sauce and cook for 1 minute. Add yellow peppers, 2 tablespoons ginger, kale and edamame. Cook 3 to 4 minutes. Add chicken stock and slurry to slightly thicken sauce. Serve over rice.
 
Korean Beef Bibimbap Rice Bowl
Yield: 4 Portions

Ingredients

4 teaspoons toasted sesame seeds
4 teaspoons sriracha hot chili sauce

Jasmine Rice
1 cup rice
1 1/2 cups water
1/4 teaspoon salt
1 tablespoon thinly sliced green scallions

Banchan Bok Choy
2 cups bok choy cut into 1/2-inch x 1/2-inch pieces
1 tablespoon soy sauce
1/4 teaspoon kosher salt
1 1/2 tablespoons sesame seed oil
1/2 teaspoon toasted sesame seeds

Banchan Mushrooms
1 teaspoon canola oil
1 1/2 cups fresh shitake mushrooms
2 tablespoons soy sauce
2 tablespoons sesame seed oil

Beef Bulgogi
1 pound beef cut into 1/2-inch thick steaks
1/4 cup Fuji apple
1 1/4 teaspoons chopped garlic
2 teaspoons green onions cut into 2-inch pieces
3 tablespoons soy sauce
2 1/4 tablespoons sugar
1 tablespoon rice wine
1/8 teaspoon black pepper
1 tablespoon canola oil

Marinade for Quick Kimchee
2 tablespoons kosher salt
2 cups Napa cabbage cut into 1-inch strips
1/2 cup daikon radish cut into 1/4-inch julienne strips
1/2 cup matchstick carrots
1 tablespoon finely grated ginger root
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
2 1/4 teaspoons fish sauce
1/4 cup green onions cut into 1-inch pieces

Directions

  1. Jasmine Rice: In a pot, combine rice, water and salt on medium heat. Stir well. Cover and steam for 15 to 20 minutes and liquid is absorbed. Add green scallions. Fluff with a fork. Keep hot until ready to use.
  2. Banchan Bok Choy: Add bok choy cut into 1/2-inch x 1/2-inch pieces. Cover and cook in a large pot of boiling water for 2 minutes. Drain and chill in cold water. Drain again and squeeze out liquid. Pat dry. Place blanched bok choy in a mixing bowl. Add soy sauce, kosher salt, sesame seed oil and toasted sesame seeds. Toss gently to evenly coat. Keep refrigerated until ready to use.
  3. Banchan Mushrooms: In a sauté pan, heat canola oil over high heat. Add mushrooms. Spread out in pan allowing them to sear. Do not stir. Add soy sauce in a drizzle around the edges of the pan and stir. Cook for 3 to 4 minutes. Stir in sesame seed oil. Keep hot until ready to use.
  4. Beef Bulgogi: Add beef cut into 1/2-inch thick steaks. Peel and cut apple into chunks. In a food processor or blender, combine garlic, onions, cut into 2-inch pieces, soy sauce, sugar, rice wine, black pepper and apple chunks. Pulse to a smooth paste. Place mixture in a mixing bowl. Add cut beef. Toss to evenly coat. Keep refrigerated for 4 hours to marinate. Before cooking, add canola oil to mixture. Mix thoroughly to coat. Place marinated steaks in a sauté pan or skillet. Sear both sides of steak until well-marked and temperature reaches 145°F. Remove beef from heat. Cool quickly under refrigeration. Keep refrigerated until ready to use.
  5. Marinade for Quick Kimchee: In a large mixing bowl, combine kosher salt, Napa cabbage, cut into 1-inch strips, daikon radish, cut into 1/4-inch julienne strips and matchstick carrots. Mix until well blended. Keep refrigerated for 3 hours to marinate. Drain and discard excess sauce before cooking. Remove marinated cabbage, daikon and carrots from bowl. Place in a colander. Rinse under cold water and drain. Gently squeeze out liquid. Place cabbage mixture in a bowl. Add grated ginger root, sugar, vinegar, kosher salt, crushed red pepper flakes, fish sauce and onions. Mix until well blended. Keep refrigerated until ready to use.
  6. Rice Bowl Build: Place 3/4 cup rice in a bowl. Divide 4 ounces of cooked beef and place at 9 o’clock and 3 o’clock. Divide 1/2 cup Banchan Bok Choy and place to the right of the beef piles. Divide 1/4 cup Quick Kimchee and place to the right of the Banchan Bok Choy in a pinwheel style. Place 1/4 cup Banchan Mushrooms in the center of the dish. Garnish with 1 teaspoon toasted sesame seeds. Serve with 1 teaspoon sriracha sauce on the side.
 
Fragrant Lemongrass Chicken and Rice Plate
Yield: 4 Portions

Ingredients

4 boneless, skinless chicken thighs (about 5 to 6 ounces each)
4 cups cooked jasmine rice
4 tablespoons chopped lemongrass
2 tablespoons minced cilantro leaves
1 tablespoon sugar
1 tablespoon minced garlic
4 teaspoons soy sauce
1 tablespoon oyster sauce
2 tablespoons cream of coconut
1/2 teaspoon sea salt
3/4 teaspoon ground turmeric
1/2 teaspoon paprika
3 tablespoons olive oil

Herb Slaw
3/4 cup green cabbage, shaved thin
1 1/2 tablespoons fresh mint leaves
1 1/2 tablespoons fresh cilantro, cut into 1/2-inch pieces

Chili Lime Sauce
2 each fresh Thai red chili peppers, chopped coarse
1 1/2 teaspoons garlic, chopped coarse
5 teaspoons sugar
5 teaspoons fish sauce
2 1/2 teaspoons white vinegar
1 1/2 teaspoons water
1 tablespoon lime juice

Pineapple and Cucumber Salad
1 tablespoon white vinegar
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup cucumbers, 1/2-inch diced, skin on
2 tablespoons shallots, sliced thin
1 1/2 tablespoons fresh chopped cilantro
1/2 cup fresh pineapple, 1/2-inch diced
1 each, fresh Thai red chili, sliced thin

Directions

  1. Herb Slaw: Soak shaved cabbage in cold water for 30 minutes in refrigerator. Drain well. In a small bowl, combine all ingredients. Keep refrigerated until ready to use.
  2. Chili Lime Sauce: Place chopped Thai red chili peppers and chopped garlic in a food processor or blender. Pulse to a coarse paste. In a small bowl, combine Thai chili/garlic mixture, sugar, fish sauce, white vinegar, water and lime juice. Stir until well blended. Cover and allow the flavors to blend together for 30 minutes before serving. Keep refrigerated until ready to use.
  3. Pineapple and Cucumber Salad: In a bowl, combine white vinegar, sugar and salt. Stir until well blended. Set aside. Thirty minutes before serving, add diced cucumbers with skin on, sliced shallots, finely chopped cilantro leaves, diced pineapples and shaved long red chili peppers to vinegar mixture. Gently toss to evenly coat. Keep refrigerated until ready to use. Drain and discard three-fourths of marinade before serving as cucumbers should be moist and not submerged in liquid.
  4. Remove any skin from chicken thighs. Cut each thigh in half or in thirds.
  5. In a bowl, combine all ingredients except for the chicken thighs and oil. Mix well.
  6. Add chicken and toss to evenly coat. Keep refrigerated for 4 hours to marinade.
  7. Just prior to grilling, add oil and toss chicken.
  8. Mark one side of chicken, skin side down, on a grill for about 1 minute.
  9. Arrange chicken, marked side up, on a greased baking sheet. Bake in a 400°F oven for 17 to 20 minutes or until chicken is charred around the edges and is cooked through.
  10. Serve with 1/4 cup Pineapple and Cucumber Salad, 1/4 cup Herb Slaw and 1 cup cooked jasmine rice. Drizzle 2 teaspoons Chili Lime Sauce over entire meal.
 
Spicy Sesame Peanut Noodles
Yield: 4 Servings

Ingredients

1/2 pounds linguine or soba noodles
1/2 tablespoon canola oil
1/2 cup peanut butter
1/2 cup sesame oil
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup rice wine vinegar
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1 tablespoon honey
1 tablespoon black sesame seeds

Directions

  1. Cook pasta according to package directions. Drain and cool quickly under cold running water. Mix pasta with canola oil in a large mixing bowl, coating well. Reserve.
  2. Combine peanut butter, sesame oil, soy and teriyaki sauce, vinegar, crushed red pepper, ground ginger, and honey in large mixing bowl and whisk vigorously until smooth. Reserve.
  3. Pour peanut butter mixture over pasta and toss lightly until all pasta is evenly coated. Garnish with sesame seeds and serve.

Chef’s Note: This dish can also be served hot. When heating, heat sauce very slowly over low heat so that it doesn’t separate. Toss hot sauce with hot pasta and serve as directed above.

 
Coconut Infused Basmati Rice
Yield: 4 Servings

Ingredients

1/4 cup flaked coconut
1 tablespoon butter
1 cup uncooked basmati rice
1 cup vegetable stock
1 cup unsweetened coconut milk
1 teaspoons packed brown sugar
1⁄4 teaspoon salt

Directions

  1. Preheat oven to 350°F. Spread coconut on a baking sheet in a single layer. Toast in the oven until golden brown around the edges – approximately 8-10 minutes. Remove from oven. Reserve.
  2. Melt butter in an ovenproof 3-quart saucepan with lid over medium heat. Add basmati rice and sauté until lightly golden in color – approximately 3-4 minutes.
  3. Add stock, coconut milk, brown sugar, and salt. Bring to a boil, then reduce heat to a simmer. Cover and place 3 quart saucepan with lid in heated oven and cook until rice is tender – approximately 20 minutes.
  4. Remove from the oven and let rest, covered, for 5-10 minutes. Garnish rice with toasted coconut.
 
Asian Cabbage Salad
Yield: 4 Servings

Ingredients

Crunchy Noodles
1 packages chicken-flavor Ramen noodles
1⁄4 cup melted butter
1⁄4 cup sesame seeds
1⁄4 cup sliced almonds

Salad
1 1/2 quarts shredded cabbage
1/3 cup sugar
1/4 cup apple cider vinegar
1 teaspoons soy sauce
1/2 cup vegetable oil
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 tablespoons green onions, thinly sliced on angle

Directions

  1. For the crunchy noodles: Preheat the oven to 350°F.
  2. Break the noodles into small pieces and place in a large bowl. Toss with the melted butter, chicken flavor packets from the noodles, sesame seeds, and almonds.
  3. Spread evenly on a baking sheet and place in the oven for 8 to 10 minutes or until golden brown. Cool to room temperature.
  4. For the salad: Place the cabbage in a large bowl and gently toss with the toasted noodle mixture. Reserve under refrigeration until needed.
  5. Combine the sugar, apple cider vinegar, and soy sauce in a small bowl. Whisk together until combined. Slowly whisk in the oil drop by drop until the dressing is emulsified. Pour the dressing over the cabbage mixture. Toss lightly and chill for 2 to 3 hours, covered.
  6. Place the salad in a large serving bowl and garnish with sesame seeds and green onions.
 
Nicely Hot & Spicy Mixed Vegetables
Yield: 4 Servings

Ingredients

1 tablespoon olive oil
1⁄2 teaspoon ginger, minced
1⁄2 teaspoon garlic, minced
1/4 cup green onions, chopped
3/4 cups carrots, peeled and julienned
2 cups broccoli, coarsely chopped
1/2 cup celery, sliced on angle
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
3/4 cup asparagus, cut into 1 inch pieces
1⁄2 teaspoon hot bean paste
1⁄2 teaspoon salt
1 tablespoon soy sauce
2 teaspoons sesame oil

Directions

  1. Heat oil in a large skillet over medium-high heat until oil is almost smoking. Add ginger, garlic, and green onion and stir-fry quickly. Add carrot, broccoli, celery, zucchini, squash, and asparagus, being careful not to overcrowd the pan. Stir-fry until vegetables are done as you like – approximately 8-10 minutes.
  2. Add bean paste, salt, soy sauce, and sesame oil. Toss with vegetables and serve.
 
Thai Chicken Sandwich
Yield: 4 Servings

Ingredients

1 pound boneless, skinless chicken breasts, trimmed and flattened to an even thickness
1/4 cup julienned cucumber, seeded and peeled
1/4 cup julienned red onion
4 teaspoons minced fresh cilantro
4 ciabatta rolls, split

Thai Peanut Sauce
2 tablespoons whole milk
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1/4 teaspoon minced capers
1/4 teaspoon minced garlic
1/8 teaspoon dried, crushed red pepper

Asian Vinaigrette
4 teaspoons olive oil
4 teaspoons soy sauce
4 teaspoons unseasoned rice vinegar
2 teaspoons finely chopped green onion
1/2 teaspoon Chinese sesame seed oil

Directions

  1. Thai Peanut Sauce: Mix milk, peanut butter, soy sauce, capers, garlic and red pepper in small bowl with wire whisk until well blended.
  2. Asian Vinaigrette: Mix olive oil, soy sauce, rice vinegar, green onion and Chinese sesame seed oil in small bowl with wire whisk until well blended.
  3. Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the Thai Peanut Sauce; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Refrigerate remaining Thai Peanut Sauce until ready to grill chicken.
  4. Add cucumber, red onion and cilantro to Asian Vinaigrette; toss to coat well. Refrigerate until ready to serve. Remove chicken from sauce mixture. Discard any remaining sauce mixture from chicken.
  5. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
  6. Toast rolls, if desired.
  7. Sandwich Build: Spread 1 tablespoon of the reserved Thai Peanut Sauce on the cut side of the crown of each roll. Slice grilled chicken and divide evenly among rolls.
  8. Top each with 1/4 of the Asian Vinaigrette. Place crown on top of each sandwich.
 
Korean Pulled Pork Sandwich
Yield: 4 Sandwiches

Ingredients

1 pound prepared pulled BBQ pork, no sauce
4 Kaiser rolls

Korean Barbecue Sauce
3/4 cup low sodium chicken broth
1/2 cup ketchup
1/8 teaspoon sriracha hot chili sauce
7 teaspoons honey
5 teaspoons low sodium soy sauce
3/4 teaspoon Asian five spice blend
5 teaspoons seasoned rice vinegar
3/4 teaspoon sesame oil

Asian Slaw
1 1/4 cup coleslaw mix
1/4 cup toasted sesame dressing

Directions

  1. Korean Barbecue Sauce: Mix all ingredients in saucepan until well blended. Bring to a boil, reduce heat and simmer 8 to 10 minutes or until slightly thickened.
  2. Asian Slaw: Mix all ingredients until well blended.
  3. Place pulled pork on a medium high heat grill. Cook until heated through. Add Korean Barbecue sauce, toss to coat evenly. Toast roll on flat top until golden brown.
  4. Sandwich Build: Place roll on plate. Top with 1/2 cup pork mixture. Place 1/4 cup Asian Slaw on top of pork. Close sandwich with top of roll.
 
Orange-Scented Salmon with Jasmine Rice
Yield: 4 Servings

Ingredients

1 1/3 cups water
3/4 teaspoon kosher salt
2 teaspoons sugar
1 pound salmon fillets, skin removed
4 teaspoons olive oil
4 teaspoons grated orange peel

Green Goddess Sauce
1/3 cup mayonnaise
1 anchovy fillet
4 teaspoons fresh parsley leaves
2 tablespoons coarsely cut green onions
1 teaspoon lemon juice
1 teaspoon fresh tarragon

Jasmine Rice
2 cups water
1 cup jasmine rice
1/8 teaspoon salt
2 teaspoons thinly sliced green onion

Directions

  1. Prepare brine by mixing water, salt and sugar until well blended.
  2. Place salmon fillets in large resealable plastic bag or glass dish. Add brine; turn to coat well. Refrigerate 2 to 4 hours.
  3. Green Goddess Sauce: Place mayonnaise, anchovy fillet, fresh parsley leaves, coarsely cut green onions, lemon juice and fresh tarragon leaves in bowl of food processor; cover. Process until well blended. Refrigerate 1 hour or until ready to serve. Makes about 1/2 cup.
  4. Jasmine Rice: Bring water to boil in medium saucepan. Reduce heat to medium low. Stir in jasmine rice and salt. Cover and simmer 15 to 20 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Stir in thinly sliced green onion before serving.
  5. Remove salmon from brine. Discard any remaining brine. Mix olive oil and orange peel. Brush over top of salmon fillets.
  6. Grill salmon over medium high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve over Jasmine Rice with Green Goddess Sauce.
 
Beef Pho Noodle Bowl
Makes 4 servings

Ingredients

Vietnamese-Style Beef Broth & Brisket (recipe below)
2 oz. uncooked somen noodles
1/4 cup shredded carrots
1 small jalapeño pepper, very thinly sliced into rings
4 lime wedges
4 teaspoons chopped fresh cilantro
4 teaspoons sliced green onions

Directions

  1. Prepare Vietnamese-Style Beef Broth & Brisket as directed in recipe several hours or the day before planning to serve.
  2. Cook somen noodles as directed on package before reheating broth for noodle bowls.
  3. Just before serving, heat broth in large saucepot until hot. Add sliced brisket, cooked somen noodles and shredded carrots; cook just until heated through.
  4. Using tongs, divide brisket and noodles among 4 serving bowls. Divide broth remaining in saucepot evenly over brisket and noodles in bowls.
  5. Garnish each bowl with jalapeño pepper rings, 1 teaspoon cilantro, 1 teaspoon green onion and 1 lime wedge. Serve immediately.

Vietnamese-Style Beef Broth & Brisket:

1 medium onion, cut into quarters
1 large shallot, cut in half
4 thin slices fresh ginger root
1 1/4 pounds beef brisket (not corned beef)
5 cups water
2 tablespoons granulated sugar
4 teaspoons fish sauce
1/4 teaspoon Kosher salt
1 each cinnamon stick, whole clove and star anise

  1. Place onion, shallot and ginger root on baking sheet. Roast in 450°F oven for 5 minutes or until the vegetables are browned. Set aside to use in broth.
  2. Place brisket and water in large saucepot or Dutch oven. Bring to a boil on medium-high heat. Stir in vegetables, sugar, fish sauce, salt and spices. Cover and reduce heat to low.
  3. Simmer 2-1/2 to 3 hours or until brisket is tender. Remove brisket from broth. Place on a shallow pan to cool. Cover brisket tightly with plastic wrap. Refrigerate or freeze until it can be easily cut into paper-thin slices for serving. Cut brisket into paper-thin slices for serving. (Use a slicer, if available.) Refrigerate until ready to serve.
  4. Strain remaining broth through a fine mesh strainer. Discard vegetables and spices. Skim any fat from the surface of stock. (Broth should be clear and free of fat or oil.) Refrigerate until ready to serve.
 

Network With Us

Network With Us