FS055 - SWEET AND SOUR CHICKEN

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Recipe Source: BVSD
  • 100
  • 6
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1serving = 6 ounces
  • Nutrition Link: 80236
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: Complex

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

    Broccoli yields 81%
    Cauliflower yields 62%
    Carrots yield 83%
    Bok Choy yields 77%

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

  • Preparation Instructions:

    Wash and cut broccoli/cauliflower/ bok choy into bite sized pieces.
    Shred carrot and mix all veggies together.
    Steam or blanch veggies in boiling water for two minutes.
    Shock and place 4 pounds in a full pan = 25 servings.
    Make a slurry from cornstarch and water- thicken sweet and sour sauce and cool. Mix 2.5 cups of sauce with 5 pounds of chicken for 25 servings.
    Cook brown rice.

  • Serving Instructions:

    Cook chicken in 350 degree oven for 25 minutes or until it reaches 180 degrees. Add veg from pan and mix thoroughly. Serve over brown rice (1 cup per serving)

    Portion size = 6oz heaping spoodle or 6oz weight

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 2.5 Calories: 435
Dark Green: 0.375 Milk: 0 Sat. Fat: 3.43%
Red Orange: 0 Grains: 2 Sodium: 620.29
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS055 - SWEET AND SOUR CHICKEN

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