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Chicken Kung Pao Bowl


Item ID: FS032

Serving Description: 3/4 Cup (6oz.)

Food Category: Entrees

HACCP Process Category: SameDay


Item ID: FS032

Serving Description: 3/4 Cup (6oz.)

Food Category: Entrees

HACCP Process Category: SameDay


Ingredients list for this recipe is unavailable.



Recipe Source: Boulder Valley School District Food Services

Green onions yield 83%

1. Mince garlic and ginger
2. Dice green onions
3. Chop roasted red peppers - Reserve liquid
4. Preheat oven to 350 degrees


1. Make the sauce:
a. Mix together sesame oil, soy sauce, brown sugar, white wine vinegar, garlic, ginger, crushed red pepper spice , and liquid from roasted red peppers.
b. Bring mixture to a boil.
c. Whisk the cornstarch with enough water to form a slurry.
d. Add the slurry to the sauce and simmer until sauce is a thin gravy consistency.

2. Mix chicken, roasted red peppers, and green onions.
3. Pour sauce over chicken/veggie mixture.
4. Portion into hotel pans (11.25 lbs per pan).
5. Heat at 350 degrees for about 25 minutes or until 165 degrees is reached.


Serving = 3/4 Cup (6oz.)
Optional: 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 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 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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