RECIPE DETAILS
Item ID: 1814564
Serving Description: 0.75 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 Description: 0.75 Cup (6 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Soy, Wheat, Sesame
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Green onions: 83%
Pre-Preparation
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Wash produce as needed.
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Mince garlic and ginger.
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Slice green onions.
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Chop roasted red peppers. Reserve the liquid.
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Slice the chicken into strips.
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Preheat oven to 350°F.
Preparation
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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.
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Pour the prepared sauce over the chicken and vegetable mixture.
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Portion 11 lbs 4 oz of the chicken and vegetable mixture into each hotel pan and cover.
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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
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 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 |
