RECIPE DETAILS
Item ID: FS100
Serving Description: 3/4 Cup (4.5oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS100
Serving Description: 3/4 Cup (4.5oz.)
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED cookbook: “New School Cuisine“
Green onions yield 83%
Cooked bell pepper yields 73%
Cooked carrots yield 76%
1. Shred the carrots
2. Slice the peppers and green onions
3. Mince the garlic and ginger
4. Thaw the chicken
Preparation
1. Cook the spaghetti al dente per the package instructions.
2. Saute the shredded carrots, peppers, and green onions in skillet until the vegetables softened.
3. Add the chicken, stir to combine, and heat until an internal temperature of 165 degrees is reached.
4. In a separate small bowl, whisk together: garlic, ginger, sesame oil, soy sauce, vinegar, and hot sauce.
5. Add the sauce to the skillet and cook for approximately 5 minutes, or until the sauce is well incorporated and thickened.
6. Add the cooked spaghetti to the skillet and stir to combine all ingredients together.
Serving
Serving = 1 Bowl (3/4 cup or 4.5oz.)
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: 1 | Calories: 183.51 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 5.29% | |
| Red Orange: 0 | Grains: 0.75 | Sodium: 394.65 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
