RECIPE DETAILS
Item ID: 1981073
Serving Description: 2 Cups
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12
Allergens: None
RECIPE DETAILS
Item ID: 1981073
Serving Description: 2 Cups
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Cabbage, thin sliced: 87%
-
Broccoli, small florets: 81%
-
Carrots, thin half-moons: 79%
Pre-Preparation
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Wash all produce thoroughly.
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Thinly slice cabbage.
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Chop broccoli into small florets.
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Thinly slice carrots into half-moons.
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Mince garlic.
Preparation
For the sauce:
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In a stockpot, heat sesame oil over medium heat. Add garlic and cook until fragrant, about 1–2 minutes.
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Add the first water amount, chicken base, vinegar, soy sauce, sriracha, black pepper, and sugar. Combine and simmer for 30 minutes, stirring occasionally.
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If freezing, stop here. Properly cool the sauce (down to 70°F in 2 hours and down to or below 41°F in 4 hours).
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Reheat sauce to 190–200°F.
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In a separate bowl, whisk cornstarch with the second (cold) water amount to make a slurry. Whisk the slurry into the hot sauce and cook, whisking constantly, until smooth and lightly syrupy, at least 2 minutes. Do not boil.
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Adjust seasonings to taste; the sauce should be spicy. Hold hot until service at 140°F or higher, or cool per HACCP if preparing ahead.
For the bowl components:
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Cook brown rice with water in a steamer for about 20 minutes, until tender. Hold hot until service at 140°F or higher.
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Steam chicken for 15–20 minutes, or until the internal temperature reaches 165°F. Hold hot until service at 140°F or higher.
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Toast sesame seeds in a dry pan over high heat, swirling 1–3 minutes until fragrant and lightly tan (or roast on a sheet pan at 350°F, mixing regularly, about 5 minutes).
For the vegetables:
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In perforated pans, steam cabbage until al dente, about 10 minutes.
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Steam broccoli and carrots in separate perforated pans until al dente, about 10 minutes (or blanch in boiling water).
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Cover and hold vegetables hot until service at 140°F or higher.
For service:
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Combine rice, chicken, toasted sesame seeds, sauce, and vegetables; toss to coat evenly. Hold hot until service at 140°F or higher.
Serving
Serving = 2 cups (16 oz)
Recipe source: Live Well
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0.5 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.5 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 596.79 kcal |
| Total Fat | 15.66 gm |
| Saturated Fat | 3.32* gm |
| Trans Fat | 0.05* gm |
| Sodium | 1,072.55 mg |
| Carbohydrates | 77.05* gm |
| Fiber | 7.16* gm |
| Sugars | 18.17* gm |
| Added Sugars | 12.73* gm |
