Yields
- Red cabbage, thin sliced: 83%
- Green cabbage, thin sliced: 87%
- Green onion, sliced: 83%
- Red bell pepper, sliced: 80%
Pre-Preparation
- Wash all produce thoroughly.
- Shred red and green cabbage.
- Slice green onions and red bell pepper.
- Chop cilantro.
- Mince garlic and ginger.
- Thaw chicken.
Preparation
- Cook the spaghetti for about 2 minutes, until al dente.
- Saute the shredded cabbage, peppers, and green onions in a skillet until the vegetables soften, 5–10 minutes.
- Add the chicken, stir to combine, and heat until the internal temperature reaches 165°F, about 5–9 minutes.
- In a small bowl, whisk together the garlic, ginger, sesame oil, soy sauce, vinegar, olive oil, and crushed red pepper (optional).
- Add the sauce to the skillet and cook for about 5 minutes, until well incorporated and slightly thickened.
- Add the cooked spaghetti to the skillet and stir to combine all ingredients.
- Turn off the heat, add the chopped cilantro, and stir to combine.
- Hold hot until service at 140°F or higher.
Serving
Serving = 1 bowl (10 oz.)
