RECIPE DETAILS
Item ID: 1803925
Serving Size: ⅓ cup (2.4167 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, K-5, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1803925
Serving Size: ⅓ cup (2.4167 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, K-5, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
Pre-Preparation
- Wash produce as needed.
- Dice onion.
- Mince garlic and ginger.
- Cut chicken thighs into strips.
Preparation
- In a tilt skillet, heat oil and butter over medium-high heat.
- Add onions and sauté until slightly translucent, about 5–7 minutes.
- Add ginger and garlic and sauté for 1–2 minutes or until fragrant.
- Add chicken and all spices and sauté until everything is cooked through, about 20 minutes.
- Add the tomato sauce and heat for about 1–2 minutes.
- Add the yogurt and simmer for about 10 minutes.
- Place in 4″ hotel pan for service.
- Cover and hold at 140°F.
Serving
Serving size: ⅓ cup (2.4 oz)
Serving suggestion: Serve over rice
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 160.26 kcal |
| Total Fat | 11.30* gm |
| Saturated Fat | 2.52* gm |
| Trans Fat | 0.02* gm |
| Sodium | 275.21 mg |
| Carbohydrates | 4.46 gm |
| Fiber | 0.62* gm |
| Sugars | 1.85* gm |
| Added Sugars | 0.00* gm |
