Tender chicken fritters get an Asian twist with a teriyaki-miso sauce. Served with kicked up wasabi mashed potatoes and stir-fry vegetables this meal delights the tastebuds.
36 Steakhouse Tenderloin Fritter
6 cups Asian vegetable blend
For Teriyaki-Miso Glaze:
2 cups teriyaki glaze
1/2 cup miso soybean paste
1/2 cup honey
1/4 cup orange juice concentrate, thawed
For Wasabi Mash:
12 cups mashed potatoes
3 tbsp. wasabi paste
- Deep fry Tenderloin Fritters at 350°F for 3 min. or until chicken is no longer pink.
- Stir-fry vegetables.
- For glaze, blend ingredients in saucepan. Simmer 2-3 min., stirring frequently.
- Combine mashed potatoes and wasabi .
- For service, portion 1 cup mashed potatoes, and top with 3 fritters. Portion 1/2 cup vegetables. Drizzle 1/4 cup glaze over top.