RECIPE DETAILS
Item ID: 1814564
Serving Size: ¾ Cup (6 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1814564
Serving Size: ¾ Cup (6 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Soy, Wheat, Sesame
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: 83%
Pre-Preparation
- Wash produce as needed.
- Mince garlic and ginger.
- Slice green onions.
- Chop roasted red peppers. Reserve the liquid.
- Slice the chicken into strips.
- Preheat oven to 350°F.
Preparation
- Make the sauce:
a. In a saucepan, combine sesame oil, soy sauce, white wine vinegar, brown sugar, crushed red pepper flakes, garlic, ginger, and the reserved liquid from the roasted red peppers.
b. Bring the mixture to a boil.
c. In a small bowl, whisk the cornstarch with enough water to form a slurry.
d. Add the slurry to the boiling mixture and simmer until the sauce reaches a thin gravy consistency. - In a large mixing bowl, combine the chicken, chopped roasted red peppers, and diced green onions.
- Pour the prepared sauce over the chicken and vegetable mixture.
- Portion 11 lbs 4 oz of the chicken and vegetable mixture into each hotel pan and cover.
- Cook at 350°F for about 25 minutes or until the internal temperature reaches 165°F.
Serving
Serving size: 3/4 cup (6 oz)
Suggested serving utensil: spoodle
Suggestion: serve over brown rice
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
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 | 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 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 | 249.13 kcal |
| Total Fat | 9.99 gm |
| Saturated Fat | 2.19* gm |
| Trans Fat | 0.04* gm |
| Sodium | 396.88 mg |
| Carbohydrates | 13.71* gm |
| Fiber | 2.06* gm |
| Sugars | 8.29* gm |
| Added Sugars | 0.58* gm |
