RECIPE DETAILS
Item ID: 2030135
Serving Description: 0.75 cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pre-K
Allergens: None
RECIPE DETAILS
Item ID: 2030135
Serving Description: 0.75 cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pre-K
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Green onions, sliced: 83%
-
Bell peppers, cooked: 73%
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Carrots, cooked: 76%
Pre-Preparation
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Wash all produce thoroughly.
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Shred the carrots.
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Slice the peppers and green onions.
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Peel and mince the garlic and ginger.
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Thaw the chicken under refrigeration.
Preparation
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Cook spaghetti in boiling water for about 5 minutes, until al dente.
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Sauté the shredded carrots, peppers, and green onions until soft, 5–10 minutes.
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Add the chicken and cook until the internal temperature reaches 165°F, about 5–9 minutes.
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Blend together the garlic, ginger, hot sauce, soy sauce, vinegar, and sesame oil (use an immersion blender or blender, or whisk well).
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Add the sauce to the skillet and cook for about 5 minutes, until well incorporated.
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Add the spaghetti and stir to combine all ingredients.
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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“
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 | 0.75 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 |
