RECIPE DETAILS
Item ID: 1982073
Serving Size: 6 ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 1982073
Serving Size: 6 ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: None
Allergens: None
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
- Broccoli: 81%
- Cauliflower: 62%
- Carrots: 83%
- Bok choy: 77%
Pre-Preparation
- Prep the sweet and sour sauce:
a. Using an immersion blender or blender, mix together the ketchup, honey, soy sauce, red wine vinegar, and ginger.
b. Set aside for later use. - Wash and cut broccoli, cauliflower, and bok choy into bite-sized pieces.
- Wash and shred the carrots.
- Preheat oven to 350°F.
Preparation
Make the vegetable blend:
- Mix all the vegetables together.
- Steam or blanch the veggies in boiling water for 2 minutes.
- Shock the veggies in ice water, drain well, and set aside.
Heat the sauce:
- Warm the sweet and sour sauce in a pot or skillet over medium–low heat.
- Make a slurry by whisking cornstarch with the first amount of water, then add it to the sauce and stir until it thickens and coats the back of a spoon.
Make the chicken:
- Cook chicken at 350°F for 25 minutes, or until the internal temperature reaches 165°F.
- Once the chicken is cooked, add 4 lbs of the vegetables per pan of chicken and mix thoroughly.
Finish the product:
- In hotel pans, mix 2½ cups of sauce with 5 lb of the chicken-and-vegetable mixture.
- Cover and hold hot until service at 140°F or higher.
Make the rice:
- Combine rice and the second water amount in 4″ full-size hotel pans (ratio = 1 part rice to 2 parts water).
- Cover pans with parchment and foil and bake for 45 minutes at 350°F.
Note: Alternatively, cook rice in a steamer for 30 minutes or until the water is fully absorbed. - Cover and hold hot until service at 140°F or higher.
Leave the chicken and rice separate until service.
Serving
Serving = 6 oz chicken/vegetable mixture over 1 cup rice
Recipe Source: Boulder Valley School District Food Services
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 | ¼ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 503.51 kcal |
| Total Fat | 9.13 gm |
| Saturated Fat | 2.46* gm |
| Trans Fat | 0.04* gm |
| Sodium | 241.06 mg |
| Carbohydrates | 78.28 gm |
| Fiber | 3.39* gm |
| Sugars | 30.22* gm |
| Added Sugars | 28.75* gm |
