RECIPE DETAILS
Item ID: 2030135
Serving Size: ¾ cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pre-K
Allergens: None
RECIPE DETAILS
Item ID: 2030135
Serving Size: ¾ cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pre-K
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
- Green onions, sliced: 83%
- Bell peppers, cooked: 73%
- Carrots, cooked: 76%
Pre-Preparation
- Wash all produce thoroughly.
- Shred the carrots.
- Slice the peppers and green onions.
- Peel and mince the garlic and ginger.
- Thaw the chicken under refrigeration.
Preparation
- Cook spaghetti in boiling water for about 5 minutes, until al dente.
- Sauté the shredded carrots, peppers, and green onions until soft, 5–10 minutes.
- Add the chicken and cook until the internal temperature reaches 165°F, about 5–9 minutes.
- Blend together the garlic, ginger, hot sauce, soy sauce, vinegar, and sesame oil (use an immersion blender or blender, or whisk well).
- Add the sauce to the skillet and cook for about 5 minutes, until well incorporated.
- Add the spaghetti and stir to combine all ingredients.
- Hold hot until service at 140°F or higher.
Serving
Serving = 3/4 cup (4.5 oz)
Recipe source
Vermont FEED cookbook: “New School Cuisine“
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 | 0 cups |
| Grains | 0.75 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 151.64 kcal |
| Total Fat | 6.50 gm |
| Saturated Fat | 1.01* gm |
| Trans Fat | 0.02 gm |
| Sodium | 251.40 mg |
| Carbohydrates | 7.72 gm |
| Fiber | 0.69* gm |
| Sugars | 0.67* gm |
| Added Sugars | 0.00* gm |
