PRODUCT USED

Aloha Shoyu Poke Sauce

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

Serving Size: 10-12 wraps

  • 1 cup Aloha Shoyu Poke Sauce
  • 2 Tbsp sesame oil
  • 1/2 cup honey
  • 1 boston lettuce
  • 2 lbs chicken tenders
  • 1 oz dried shitake mushrooms
  • 8 oz water chestnuts
  • 2 oz diced garlic
  • salt/white pepper for taste.

Garnish

  • 1 oz red onion
  • 1 oz green onion
  • 2 oz rice sticks (deep fried)

DIRECTIONS

  1. In a hot pan with oil, sauté diced chicken and cook for 3 minutes.
  2. Add garlic, shitake mushrooms, and water chestnuts. Cook for 1 minute.
  3. Stir in Aloha Shoyu’s poke sauce, Honey, and sesame oil. Bring to a boil.
  4. Once the mixture comes to a rapid boil, stir in cornstarch slurry a little at a time until it reaches your desired consistency. Bring back to a boil and cook for 1 minute. Then, set aside.
  5. In a frying pan, add oil and heat until oil reaches 340 degrees; once oil comes to the desired temperature, carefully place rice sticks in oil and fry until all rice sticks fluff up. Place on a towel to absorb any excess oil
  6. To finish the dish, place lettuce on a plate, spoon mixture on each lettuce, garnish each with red onion and green onion, and top with fried rice sticks.
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PRODUCT USED IN THIS RECIPE

ALOHA SHOYU POKE SAUCE

Aloha Shoyu Poke Sauce is a flavorful sauce used in Hawaiian cuisine, in the popular poke dish. Our ready-to-use poke sauce makes it easy for you to enjoy the taste of the islands. No need to search for hard-to-find ingredients, our poke sauce is all you need.

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LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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