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Ready-Set-Serve Super Slaw Chicken Stir-Fry

Tender chicken, crunchy water chestnuts, and nutrient-dense Ready-Set-Serve Super Slaw make this a healthy, delicious stir-fry dish.
RSS_Super_Slaw_Chicken_Stir-Fry

Ingredients:

3 cups Ready-Set-Serve Super Slaw
1 1/2 cups boneless chicken breast chunks
2 Tbsp. oil
2 tsp. Ready-Set-Serve Peeled Garlic, minced
2 tsp. fresh ginger, grated
1/2 cup Sesame-garlic stir-fry sauce
1 cup water chestnuts, sliced
1/4 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped

Instructions:

In a hot wok, add oil, garlic, and ginger. Add chicken and cook until starting to brown. Toss in Ready-Set-Serve Super Slaw, water chestnuts, and sauce; continue heating until all are cooked, but still slaw is still crisp. Serve with white rice; garnish with green onions.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.