FS032 - CHICKEN KUNG PAO BOWL

Hot
Recipe Source: BVSD
  • 100
  • 6
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 6 oz weight or 3/4 cup volume
  • Nutrition Link: 80179
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Green onions yield 83%

    Chicken Strips: Pilgrim's Pride #1330 FCCN Dark Meat Chicken Menu Strips with Grill Marks. 2.48 oz = 2 oz MMA.

  • Preparation Instructions:

    Mince garlic and ginger. Dice green onions. Chop roasted red peppers.
    Make sauce - Sesame oil, soy sauce, brown sugar, white wine vinegar, garlic, ginger, crushed red peppers, and liquid from roasted red peppers.
    Mix all together. Bring to a boil and add corn starch and water slurry.
    Mix chicken and veggies together. Pour sauce over chicken/veggie mixture. Portion in hotel pans (11.25 lbs per pan).

  • Serving Instructions:

    1 hotel pan = 30 (6 oz) servings.
    Heat at 350 degrees for about 25 minutes or until 165 degrees.
    Serve over rice.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2.5 Calories: 201.85
Dark Green: 0 Milk: 0 Sat. Fat: 7.21%
Red Orange: 0 Grains: 0 Sodium: 880.65
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS032 - CHICKEN KUNG PAO BOWL

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