The Vulcan Combi Oven does a tremendous job on lean proteins like chicken, turkey and fish. With the ability to caramelize as well as retain a great amount of moisture with the automated humidity control, you can create a restaurant quality entree in a single step in 10 minutes. For this recipe I used boneless skinless chicken thighs and simply bake them at 375 degrees with 30 percent humidity.
Place chicken thighs in a container suitable for marinating. Place the next 8 ingredients in a heavy 8 quart pot. Bring to a slow boil then simmer for 30 minutes.
Preheat Vulcan Combi to 375 degrees. The humidity will automatically default to a perfect 30 percent.
Strain out the garlic, chilis, ginger, and press excess liquid out through a strainer, to extract all the flavor from the cook solids. Chill the liquid to room temperature then whisk in the Hoisin sauce and Sesame oil. Marinade the chicken in about half of the Teriyaki sauce, for at least 30 minutes and up to 2 hours.
Place marinated chicken on full size sheet pans, being sure not to crowd the thighs so they caramelize properly. Load product and set the timer for 10 minutes. Meanwhile, heat remaining sauce in a heavy pot on medium heat, to warm and thicken slightly. Cook to an internal temperature of 165 degrees.
For plating, slice chicken and fan out on plate, drizzle with sauce and garnish with grilled pineapple, toasted Sesame seeds, fresh mint or cilantro leaves and Thai chilis. Serve with Jasmine rice and roasted or stir fried Asian vegetables.
Make sure you reduce the sauce enough for it to pool on the plate instead of running.
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Serving Size: 1 Serving (1375g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 1032 | ||
Calories from Fat: 114 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 126.5mg | 39 % | |
Sodium 66338.7mg | 2288 % | |
Potassium 2894.7mg | 76 % | |
Total Carbohydrate 88.8g | 26 % | |
Dietary Fiber 10.4g | 41 % | |
Sugars, other 78.4g | ||
Protein 154.5g | 221 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1032
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