RECIPE DETAILS
Item ID: 1981073
Serving Size: 2 Cups
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12
Allergens: None
RECIPE DETAILS
Item ID: 1981073
Serving Size: 2 Cups
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Cabbage, thin sliced: 87%
- Broccoli, small florets: 81%
- Carrots, thin half-moons: 79%
Pre-Preparation
- Wash all produce thoroughly.
- Thinly slice cabbage.
- Chop broccoli into small florets.
- Thinly slice carrots into half-moons.
- Mince garlic.
Preparation
For the sauce:
- In a stockpot, heat sesame oil over medium heat. Add garlic and cook until fragrant, about 1–2 minutes.
- Add the first water amount, chicken base, vinegar, soy sauce, sriracha, black pepper, and sugar. Combine and simmer for 30 minutes, stirring occasionally.
- If freezing, stop here. Properly cool the sauce (down to 70°F in 2 hours and down to or below 41°F in 4 hours).
- Reheat sauce to 190–200°F.
- In a separate bowl, whisk cornstarch with the second (cold) water amount to make a slurry. Whisk the slurry into the hot sauce and cook, whisking constantly, until smooth and lightly syrupy, at least 2 minutes. Do not boil.
- Adjust seasonings to taste; the sauce should be spicy. Hold hot until service at 140°F or higher, or cool per HACCP if preparing ahead.
For the bowl components:
- Cook brown rice with water in a steamer for about 20 minutes, until tender. Hold hot until service at 140°F or higher.
- Steam chicken for 15–20 minutes, or until the internal temperature reaches 165°F. Hold hot until service at 140°F or higher.
- Toast sesame seeds in a dry pan over high heat, swirling 1–3 minutes until fragrant and lightly tan (or roast on a sheet pan at 350°F, mixing regularly, about 5 minutes).
For the vegetables:
- In perforated pans, steam cabbage until al dente, about 10 minutes.
- Steam broccoli and carrots in separate perforated pans until al dente, about 10 minutes (or blanch in boiling water).
- Cover and hold vegetables hot until service at 140°F or higher.
For service:
- Combine rice, chicken, toasted sesame seeds, sauce, and vegetables; toss to coat evenly. Hold hot until service at 140°F or higher.
Serving
Serving = 2 cups (16 oz)
Recipe source: Live Well
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ½ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 596.79 kcal |
| Total Fat | 15.66 gm |
| Saturated Fat | 3.32* gm |
| Trans Fat | 0.05* gm |
| Sodium | 1,072.55 mg |
| Carbohydrates | 77.05* gm |
| Fiber | 7.16* gm |
| Sugars | 18.17* gm |
| Added Sugars | 12.73* gm |
