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CHICKEN KUNG PAO BOWL

RECIPE DETAILS

Item ID: FS032

Batch Quantity: 100

Serving Size: 6

Serving Measure: OUNCES

Serving Description: 6 oz weight or 3/4 cup volume

Nutrition Link: 80179

Food Category: Entrees

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS032

Batch Quantity: 100

Serving Size: 6

Serving Measure: OUNCES

Serving Description: 6 oz weight or 3/4 cup volume

Nutrition Link: 80179

Food Category: Entrees

HACCP: POULT

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Green onions yield 83%

Chicken Strips: Pilgrim’s Pride #1330 FCCN Dark Meat Chicken Menu Strips with Grill Marks. 2.48 oz = 2 oz MMA.

Preparation

Mince garlic and ginger. Dice green onions. Chop roasted red peppers.
To make sauce, mix together sesame oil, soy sauce, brown sugar, white wine vinegar, garlic, ginger, crushed red peppers, and liquid from roasted red peppers. Bring to a boil. Whisk the cornstarch with enough water to form a slurry the consistency of thin gravy.

Mix chicken and veggies together. Pour sauce over chicken/veggie mixture. Portion in hotel pans (11.25 lbs per pan).

Serving

1 hotel pan = 30 (6 oz) servings.
Heat at 350 degrees for about 25 minutes or until 165 degrees.
Serve over rice.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2.5 Calories: 201.85
Dark Green: 0 Milk: 0 Sat. Fat: 7.21%
Red Orange: 0 Grains: 0 Sodium: 880.65
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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