RECIPE DETAILS
Item ID: MP061
Serving Description: 1 Bowl
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MP061
Serving Description: 1 Bowl
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Cabbage, thin sliced (Red & Green) Yield 87%
Carrots, Shredded Yield 79%
Onions, Chopped Yield 78%
Chicken, Ground, Raw Yield 70%
1. Prepare vegetables:
a. Shred cabbages and carrots
b. Dice onions
2. Make Spicy Asian Sauce:
Ingredients:
Soy Sauce
Water
Honey
Lime Juice
White Wine Vinegar
Ginger
Garlic
Szechuan Paste
Corn Starch
Oil Olive Canola Blend
Crushed Red Pepper
a. Mince garlic and ginger.
b. Combine the soy sauce, lime juice, vinegar, and honey in a saucepan.
c. In a pan or tilt skillet, saute garlic and ginger with szechuan paste, oil, and crushed red pepper.
d. Pour the sauteed mixture into the saucepan with the soy sauce mixture and bring to a simmer.
e. In a separate bowl, combine corn starch with water to make a slurry - The color of heavy cream.
f. Whisk in slurry and simmer until sauce is thick.
g. Set aside.
3. Preheat oven to 350 degrees.
Preparation
1. Cook chicken in a tilt skillet until fully cooked. Drain extra liquid off and cool.
2. Saute cabbage and onion in second oil amount for 3-4 minutes and cool.
3. Portion 4lb 14oz lb of chicken into each hotel pan along with 3lb 2oz of cabbage, 1lb 5oz raw shredded carrots, and 1 quart of spicy asian sauce per pan.
4. Mix all of the ingredients together.
5. Cover with parchment and foil.
6. Heat at 350 degrees for 25-30 minutes before service.
Serving
Serving: 1 Bowl = 4oz brown rice with 6oz volume chicken/veggie mixture
Top with 1oz crispy noodles
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 1.5 | Calories: 151.65 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 10.12% | |
Red Orange: 0 | Grains: 0 | Sodium: 870.55 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.25 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.