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Boneless Wing Stir-Fry
“Asian cuisine: 84% of consumers say they would order dishes made with Chinese flavors and ingredients, 53% would order Thai, and 50% would try Japanese dishes.”
Technomic, Market Intelligence Report: Asian, 2014.
Pierce Chicken® Skinny Dip’n Chik’nTM Naked Boneless Wings stir-fried with fresh garlic, edamame, carrot chips, bok choy and water chestnuts tossed in a light sesame dressing and served over jasmine rice.
Pierce Chicken® Skinny Dip’n Chik’n™ Naked Boneless Wings (Code #40052) 7½ pounds (120 pieces) 
(Approx. 1½ bags) 
Vegetable oil 3 cups
Baby bok choy, quartered lengthwise 24 whole heads
Carrot chips, fresh, pre-cut 3 pounds
Edamame, frozen, shelled, thawed 1 pound, 4 ounces
Water chestnuts, sliced, drained 3 cups
Garlic, peeled, minced ¾ cup
Sesame dressing (recipe provided) 1½ quarts
Jasmine rice, cooked 4 pounds, 8 ounces (24 cups)




To make one serving:

  1. Stir-fry 5 pieces Skinny Dip’n Chik’nTM Naked Boneless Wings in 2 tablespoons oil in a large wok or skillet for 5 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
  2. Add 4 pieces bok choy, ½ cup carrot chips, ¼ cup edamame, 2 tablespoons water chestnuts and 1½ teaspoons garlic. Stir-fry for 5 minutes or until vegetables are tender.
  3. Add ¼ cup sesame dressing; cook for 1 minute or until sauce is heated through.
  4. Place 1 cup jasmine rice on a serving plate; top with chicken stir-fry.


Rice wine vinegar 1 cup
Sesame oil ¾ cup
Honey ¾ cup
Spicy brown mustard ¾ cup
Soy sauce ¾ cup
White sesame seeds 6 tablespoons
Vegetable oil 3 cups



Makes 3 quarts:

  1. Combine the vinegar, sesame oil, honey, mustard, soy sauce and sesame seeds in a large bowl.
  2. Drizzle with vegetable oil, whisking until emulsified.
Main Ingredient
Skinny Dip'n Chik'n Naked Boneless Wings
Skinny Dip'n Chik'n Naked Boneless Wings
Product Code 40052
Case Pack: 5 lb (2 units)
Net Wt: 10 lb

All in Great Taste

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