Recipe for the week of May 20-24, 2024
**Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Mix all the ingredients in a large bowl and set aside. Let marinate for as long as possible.
Heat a nonstick pan to medium-low and coat the bottom of the pan in vegetable oil. Add chicken to the pan and let cook until meat is fully cooked through, and sauce has thickened.
For the Macaroni Salad
Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.
While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
Let sit to allow all the flavors to marinate with one another. Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.
MASTERS CLASSES ONLY
Mix the sauce ingredients in a small bowl and set it aside.
Heat a large nonstick pan over medium high heat and a teaspoon of oil. Add the beaten eggs and scramble them. Then remove them from the pan and set it aside.
Add the rest of the cooking oil to the pan and add the red bell peppers, onions, and carrots. Stir fry them together for 2 to 3 minutes.
Next, add the cold pre-cooked rice and the sauce. Make sure to break apart any clumps of rice by pressing down with the flat side of your spatula or spoon. It’s important to coat each grain of rice with oil and sauce. Add in a teaspoon more oil if you find your rice is sticking together.
Once your rice is fully separated and coated with the sauce, add the eggs, and pineapple back into the pan. Toss everything together for 1 minute.
Lastly add the frozen peas and toss it together until the peas turn bright green.