Warm Dumpling Salad

PROCEDURES/PREPARATION

1. Thaw MINH^® Less Sodium Teriyaki Sauce.
2. Prepare CHEF ONE^® Chicken Lemongrass Dumplings by splitting one bag into 3 batches of approximately 16 dumplings each.
3. Heat 2 oz of water in a large non-stick skillet over high heat. Add 16 dumplings and sear for 2-3 minutes.
4. Reduce heat to medium and add 2 oz. of vegetable oil to the skillet. Cover and cook for 3-4 minutes, or until internal temperature reaches 165°F.
5. Remove dumplings from the pan, cover, and set aside.
6. Repeat steps 3-5, for a total of 3 batches. Measure 2 ounces of water per batch for a total of 3/4 cup of water. Measure 2 ounces of vegetable oil per batch for a total of 1 cup of vegetable oil.
7. Combine peppers, onion, broccoli, MINH^® Less Sodium Teriyaki Sauce, and remaining water in pan. Cook 3-5 minutes or until vegetables are tender.
8. Toss the prepared CHEF ONE^® Chicken Lemongrass Dumplings with the sauced vegetables and place on 1 1/2 cups of shredded romaine lettuce.