MP061 - CHICKEN CRISPY BOWL

Hot
Recipe Source: COOKB
  • 1
  • 6
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 SVG = 6 OZ VOL OR 4.5 OZ WT.
  • Nutrition Link: 80094
  • 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:

    Cabbage (Red & Green) Yield 87%
    Carrots, Shredded Yield 79%
    Onions, Chopped Yield 78%
    Chicken, Ground, Raw Yield 70%

    Cook chicken in a tilt skillet until fully cooked.
    Drain extra liquid off and cool.

  • Preparation Instructions:

    Sautee cabbage and onion for 3-4 minutes.
    Cool.
    Portion 5# of chicken into a hotel pan with 3# 2oz of cabbage, 1# 5oz raw shredded carrots, and 1 quart of spicy asian sauce.
    Mix together.
    Cover with parchment and foil.
    Send chow mein noodles on the side.

  • Serving Instructions:

    Reheat at 350 degrees for 25-30 minutes.
    Serve in a bowl, 4 oz brown rice with 6 oz volume chicken/ veggie mixture.
    Top with 1 oz crispy noodles.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 1.5 Calories: 137.09
Dark Green: 0 Milk: 0 Sat. Fat: 11.27%
Red Orange: 0 Grains: 0 Sodium: 320.56
Legumes: 0
Starchy: 0
Other: 0.25
Additional: 0

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